"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pretzel Chicken with Cheddar Sauce Recipe

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This recipe for Pretzel Chicken with Cheddar Sauce, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jona Ford, Toddler Room Mom, CDL
Added: Thursday, January 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless/skinless ckn breasts
1 bag salted pretzels, any shape
2 eggs
1 tbsp fresh thyme leaves, chopped
vegetable oil for frying
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk
2 cups grated, sharp yellow cheddar cheese
1 cup grated, sharp white cheddar cheese
salt
pepper

Directions:
Directions:
Using a mallet, pound out each chicken breast until flat. Place pretzels in a food processor or blender and grind until fine. Transfer ground pretzels to a shallow dish, add thyme and some pepper. Beat 2 eggs in a second shallow dish with a splash of water. Coat the chicken in the pretzels, then eggs, then pretzels again. Pre-heat large skillet with 1/4 inch of oil, add the coated chicken to hot oil. Cook 3-4 minutes on each side until chicken juices run clear and breading is browned.

Cheddar Sauce for Pretzel Chicken: While chicken is frying, in a medium sauce pan, over medium heat, melt butter and add flour. Cook for 1 minute, whisk in milk. When milk starts to bubble, stir in cheeses (using a wooden spoon). Season with salt and pepper and remove cheese sauce from the heat. Top each pretzel coated chicken breast with cheddar sauce. Goes great with steamed broccoli.

 

 

 

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