Pretzel And Parmesan Crusted Chicken Recipes

PRETZEL PARMESAN CHICKEN BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick spray.
• Arrange 16 Snack Factory® Pretzel Crisps® on prepared baking sheet. Top each with a piece of the popcorn chicken, a teaspoon of sauce, and a sprinkle of cheese.
• Bake in preheated oven until cheese is melted, about 5 minutes.

PRETZEL-CRUSTED CHICKEN FINGERS WITH CURRY KETCHUP

Steps:

• In a small bowl, whisk together the ketchup, curry powder and fennel pollen. Set aside to let the flavors relax as you prepare the chicken.
• Slice the chicken breasts at a slight angle, about 1/3-inch thick, making 4-inch-long chicken fingers. Place the flour, eggs and pretzel crumbs in three separate shallow bowls. Season the flour and egg each with 1/4 teaspoon salt. Working one at a time, dip the chicken fingers in the flour, then in the egg and, lastly, in the pretzel crumbs, pressing gently to adhere.
• Heat a large skillet over medium heat. Add 1/4 cup of the oil to the pan. When hot, add half of the chicken fingers -- the chicken should begin to sizzle gently when it hits the pan. Cook until golden brown and cooked through, about 4 minutes per side. Drain on a paper-towel-lined plate. Repeat with the remaining oil and chicken fingers, wiping out the pan between uses.
• Serve warm with the curry ketchup for dipping.

PRETZEL CRUSTED CHICKEN

Steps:

• Preheat the oven to 375ºF (190ºC). Chop the pretzels into small pieces; discard fine pretzel dust. Toss the pieces with the Parmesan and butter; set aside. Cut each chicken breast through the center, leaving one side intact, so it opens like a book. Stir the mustard with the green onion, salt and pepper. Brush all over the inside of the chicken. Place a slice of ham in the centre of each piece; fold over to enclose.
• Brush the tops of the chicken with egg and sprinkle with the pretzel mixture over top; press lightly to adhere. Arrange chicken on a foil-lined baking sheet. Bake for 25 minutes or until an instant-read thermometer registers 165ºF (74ºC) when inserted into the center of the largest chicken breast.

PRETZEL-CRUSTED CHICKEN STRIPS

Steps:

• Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
• Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
• Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
• Serve alongside the reserved honey mustard.

PARMESAN PRETZEL CHICKEN

Steps:

• Preheat oven to 300 degrees.
• Add olive oil to skillet. Heat over medium-heat.
• Slice chicken breasts in half to make 4 thin fillets.
• Crush pretzels in a bag. NOTE: Pretzels must be finely crushed to avoid burning.
• Add parmesan cheese to crushed pretzels. Shake bag to mix.
• Whisk 2 eggs in a shallow bowl.
• Add Italian dressing and lemon juice to eggs.
• Coat chicken in egg mixture then put in bag and shake to coat.
• Add chicken to skillet and cook 3 minutes each side or until coating is browned.
• Place chicken in a foil lined baking dish and place in oven for 20-30 minutes.

PRETZEL CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F, & then coat the inside of a 13"x9" glass baking dish with cooking spray.
• In a food processor, place pretzels, bacon, cheese & parsley, then cover & process until coarsely chopped, before transferring to a shallow bowl.
• In another shallow bowl, whisk together the egg, cider, flour & spices.
• Dip chicken breasts in the cider mixture, then in the pretzel mixture before placing the breasts in the prepared baking dish.
• Bake 40 to 50 minutes or until chicken juices run clear.
• Great served with a mix of honey Dijon mustard & apricot preserves.

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
• Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.

PRETZEL CRUSTED CHICKEN NUGGETS RECIPE BY TASTY

Steps:

• Cut chicken breasts into 2 inch (5 cm) pieces.
• Mix pretzels and cheese in food processor.
• Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third.
• Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/ cheese mix.
• Fry in vegetable oil. Flip several times until fully cooked.
• Serve with ketchup or your favorite dipping sauce!
• Enjoy!

PRETZEL AND PARMESAN CRUSTED CHICKEN

Steps:

• Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl.
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1 inch.
• Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese.
• Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish.
• Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
• Press chicken into pretzel mixture, coating both sides.
• Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.