Pretzel-Crusted Chicken with Mixed Greens

As I was purusing through my latest Taste of Home magazine, I seen this recipe and thought wow! what a great crust for chicken.  Just brilliant dahling!  I figured even the hubs might eat it and he did but, just said it was okay.  Pshhh!  That man is lacking tastebuds if you ask me.  Plus, he didn’t try it with the mayo/mustard sauce which is a must, it’s like pretzels and mustard…woot!  He has a slightly insane hatred dislike for mayo though.

Myself, I thought it was a perfect summer dinner.  Nothing heavy but, yes you will get full.  The dressing has a nice tang to it and was perfect on the mixed greens.  The crust on the chicken, salty pretzely goodness 🙂  Let’s begin…

Pretzel Crusted Chicken with Mixed Greens

2 c. sourdough pretzel nuggets
1/2 c. all-purpose flour
2 eggs
1/4 c. buttermilk
2 garlic cloves, minced
1/8 t. pepper
5 T. olive oil, divided
4 boneless, skinless chicken breasts
2/3 c. mayonnaise
2 T. Dijon mustard
2 t. cider vinegar
1/8 t. salt
1/8 t. pepper
1 package spring mix salad greens

Place pretzels in a food processor; process until finely crushed.  (If you don’t have a food processor put them in a large ziploc bag and crush them with a rolling pin).  Place pretzels and flour in separate shallow bowls.  In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper.

Pound chicken with a meat mallet to 1/4 inch thickness.

Dip both sides of chicken in flour, egg mixture and then pretzel crumbs.

In a large skillet, heat 3 T. oil over medium heat.  Add chicken; cook for 4-6 minutes on each side or until no longer pink. (You could also bake this if you don’t like pan-frying).

Meanwhile, in a small bowl, mix the mayonnaise and mustard.  Remove 2 tablespoons to another bowl.  For the dressing; whisk in remaining oil, vinegar, salt and pepper.

This is two pieces of chicken…they’re huge!

Place salad greens in a large bowl.  Drizzle with the dressing; toss to coat.  Serve with chicken and remaining mayonnaise mixture.  Sorry, no picture of the salad, I forgot!

Yield: 4 servings.

Note:  The salad dressing is kind of thick, I added a splash or two more of the cider vinegar and you may want to also.

Recipe from Taste of Home magazine.

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About Suzie

My name is Suzie. I'm married and have a son in the Army. I enjoy cooking, country life, reading and my animals, hence the name of this blog. My two German Shepherds are underfoot anytime I'm cooking ;) Oh, I'm also addicted to Food Network Channel.
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7 Responses to Pretzel-Crusted Chicken with Mixed Greens

  1. Sam says:

    Yum! My husband would be the same way with the sauce, anything mayo and he’s all “yuck”! haha

  2. Jenna says:

    Haha–what’s with these guys? Because Adam is also a mayo nay-sayer.

  3. This looks so awesome. My husband wont even eat chicken, so this is definitely one just for me 🙂

  4. Veronica says:

    This is neat! I bet the sauce is perfect with it. I feel sorry for your hubby, he misses out on so much! lol.

  5. My brother saw this chicken and is actually begging for it 😀

    Cheers
    Choc Chip Uru

  6. ooh, YUM! Looks positively fabulous!!
    Twitter @aSquishyMonster
    XOXO
    TheSquishyMonster

  7. biz319 says:

    You had me at pretzel! Love the idea of the dipping sauce too. But mustard is my favorite condiment. 😀

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