You know chicken and I...we have a tendancy to not get along. I love it, but I get bored with it. The husband has often said that we have never eaten the same chicken dish twice in our house. Minus our basil pesto baked chicken and of course traditional barbecue chicken on the grill.
Other than those two, I'm always changing things up.
So when the kiddos where having an afternoon snack of pretzels the other day, a light blub went off. Salty pretzels coating my baked chicken? Why....yes!
I really just winged this recipe but it did turn out great. After cutting these breasts into strips, the little man munched on it like he would a chicken finger. With ranch dipping sauce, of course. So it was kid approved!
And I had leftovers for lunch the next day. Perfect.
Pretzel-Crusted Baked Chicken
4 boneless, skinless chicken breasts (pounded to 1/2 in. thickness)
2 cups buttermilk
2 cloves garlic, minced
2 cups pretzels (crushed)
1/2 c. flour
Preheat oven to 375 degrees. Spray a baking sheet with cooking spray and set aside.
In a food processor (or good 'ol elbow grease) crush pretzels to fine crumbs, or leave a bit chunky like I did. Mix together with the flour and pour onto a large plate to later coat.
In a bowl combine buttermilk, garlic, beaten egg, salt and pepper. Take chicken and soak in buttermilk mixture for at least 10 minutes. Then take each breast and coat in pretzel/flour mixture. Lay on baking sheet.
Cook for 45 minutes, turning halfway through. Serve with your favorite dipping sauce.
Whoo-who! This one was a winner. I will most definitely be making it again. You know what else was a winner? The book I just finished. Wild, by Cheryl Strayed. A powerful, page-turning memoir. I read it in 4 days.
With two kids and a husband underfoot. It was that good.
I need more good book suggestions - have any????