Pretzel-crusted chicken

Crushed up pretzels. Coating chicken. Then baked. I’m not kidding. Crispy, salty, yummmy. It’s perfect with steamed green beans.

INGREDIENTS

200g pretzels, coarsely crushed

1 egg, beaten

1 tablespoon milk

4 skinless, boneless chicken breasts

INGREDIENTS FOR ADULTS

1/2 teaspoon dried thyme

125ml vegetable oil

60g wholegrain mustard

1 tablespoon dijon mustard

1 1/2 tablespoons red wine vinegar

freshly ground black pepper

salt

METHOD

Preheat the oven to 180°C.

Blitz the crushed pretzels in a food processor until you have a mixture of coarse and fine crumbs. Divide the crumbs between two plates.

DISH ONE

In a shallow bowl, whisk together the egg and the milk. Dip a chicken breast in the egg mixture then coat with the pretzel crumbs. Put the chicken on a baking tray lined with baking paper. Repeat with another chicken breast.

Bake for 20–25 minutes, or until cooked through. Slice the chicken and serve.

DISH TWO

Mix the thyme through the remaining pretzel crumbs.

Combine the vegetable oil, mustards, vinegar and 1½ tablespoons of water in a food processor until smooth. Season with salt and pepper.

Pour half of the dressing into a shallow bowl. Dip a chicken breast in the dressing, then coat with the pretzel crumbs. Transfer to a baking tray lined with baking paper. Repeat with the remaining chicken breast.

Bake in the oven for 20–25 minutes, or until cooked through. Slice the chicken and serve with the reserved dressing.

#pretzel #chicken #thyme #mustard #janeken2