Prosecco or unoaked Chardonnay would pair nicely with this dish.

It should no longer be pink inside and the juices should run clear. If you don’t have one, you can also check the chicken for doneness by cutting into it with a knife. The chicken should register 165-degrees with an instant read meat thermometer.

Cook until golden brown, about 4 minutes per side.

Butterfly the chicken breasts and flatten with a meat mallet to 1/4″ thickness.

Heat oil in a large skillet (it should be about 1/4″ deep).

Grind pretzels in a food processor to resemble coarse breadcrumbs.

Or you could even use swiss cheese instead of the sharp cheddar and season it with some thyme and black pepper. Use pepper jack cheese for a nacho cheese sauce vibe. I also spiced my cheese sauce up with some paprika and cayenne.įeel free to play around with this too. I love the way that the mustard seeds pop on your tongue when you eat them. I swapped the spicy brown mustard for whole grain mustard. The changes I’ve made to that original recipe are mainly to the cheese sauce. Over the past ten years, I’ve put my own twist on that original recipe. This Pretzel Crusted Chicken recipe came from either her show or one of those cookbooks.

I also owned ( still own) all of her cookbooks. That was when Rachael Ray had her television series, 30 Minute Meals, and I would watch it religiously.

We would take turns at each other’s houses and the one hosting that week would be in charge of cooking.Īdmittedly back in those days, we drank our fair share of “Two Buck Chuck.” After graduating from college, my friends and I would make a point to get together every Wednesday night for dinner. It was created by my hero in the kitchen, Rachael Ray. And since I had no clue how to cook ten years ago, I’m going to come right out and say that I did not come up with the original recipe. This is a recipe that I’ve been making for over ten years.

How to make a cheese sauce for pretzel