Pretzel Crusted Chicken Breast With Cheddar Cheesy Mustard Sauce

Ingredients

• 4 quart-sized ziploc bags
• 4 small boneless skinless chicken breasts

• 1 (5 ounce) bag salted pretzels, any shape
• 1 tablespoon fresh thyme leave, chopped
• salt & freshly ground black pepper
• 2 eggs
• vegetable oil, for frying
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 3/4 lb sharp cheddar cheese, shredded
• 2 tablespoons spicy brown mustard
• 1/4 cup flat leaf parsley, a generous handful, chopped
• 1/4 small yellow onion, finely chopped
• 1 large sour dill pickle, finely chopped
• 1 lemon, cut into wedges (garnish)

Directions

1. 1

   Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.

2. 2

   Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.

3. 3

   Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.

4. 4

   Crack and beat 2 eggs in a second shallow dish with a splash of water.

5. 5

   One at a time, coat each chicken breast in the egg and then the ground pretzels.

6. 6

   Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.

7. 7

   While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.

8. 8

   Cook flour and butter for 1 minute and then whisk in the milk.

9. 9

   When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.

10. 10

    Season with a little salt and pepper, and remove cheese sauce from the heat.

11. 11

    Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.

12. 12

    Serve lemon wedges alongside.