Thursday, May 24, 2012


Chicken anyone...???  I can eat chicken any night practically, any  method will do and I love to experiment with different recipes.   This recipe looks like a winner to me with the crunchy of the pretzel coating.  I couldn't wait to make it.


2 cups salted pretzel twists (about 3 oz.)
1/2 cup grated Parmesan /2 cup all-purpose flour
1/4 teaspoon pepper
2 large eggs
1 pound boneless chicken breasts, cut into 2-inch pieces


1. Preheat oven to 400°F and coat a large baking sheet with cooking spray. Place pretzels and Parmesan in a food processor and process until coarsely ground and well mixed, 20 to 30 seconds. Transfer to a large bowl.

2. Combine flour and pepper in a separate bowl. Beat eggs with 1 tsp. water in a third bowl.

3. Roll a chicken piece in flour mixture until thoroughly coated. Dip in eggs, allowing excess to drip off. Transfer to pretzel mixture and turn until thoroughly coated. Place chicken on baking sheet. Repeat with remaining pieces of chicken. Bake until lightly browned, 20 to 25 minutes.

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