Wednesday, March 18, 2009


2-3 chicken breasts pounded and cut in half
5oz. pretzels
1t. thyme
Salt and pepper
1 egg
Oil for pan
2T butter
2T flour
1c. milk
½ c. shredded sharp cheddar cheese
2T Dijon mustard

Grind pretzels in food processor with salt, pepper, and thyme. Dip chicken in egg and then pretzels. Cook with oil over med high heat, 4min per side. In a med saucepan over med heat, melt butter and whisk in flour. Cook for I min and add milk. When milk bubbles add cheese and mustard. Serve chicken with cheese sauce for dipping.

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