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Pretzel Crusted Chicken

January 13, 2011

I wanted to make the pecan chicken strips for dinner the other night but realized I didn’t have any pecans.  I went through them all during my Christmas baking frenzy.  We really love the pecan chicken too.  Since I had already committed to the chicken I went through the pantry to see what I could do about a substitute.

I did have some almonds but I didn’t want to substitute with just that.   That’s when it hit me, pretzels.  The pretzels and the almonds compliment each other, but you could easily just use pretzels in this recipe.

Pretzel Crusted Chicken

  • 2 whole Boneless Skinless Chicken Breasts
  • ½ C Milk
  • 1/4 C All-purpose Flour
  • 1/2 C Finely Chopped Pretzels
  • 1/4 C Finely Chopped Almonds
  • 1/4 C Italian Breadcrumbs
  • 1/2 t Truffle Salt
  • ½ t Black Pepper
  • 1/4 t Shallot Salt
  • 2 T Cooking Oil
  • 2 T Unsalted Butter

 Cut chicken into strips, about 8-10 pieces per breast. Place in a bowl, and add the milk.  Set aside and soak the chicken in the milk for at least a half an hour.  

In a shallow dish, mix flour, pretzels, almonds, breadcrumbs, salts (if you don’t have truffle and shallot salt you can substitute season salt), and pepper. Dredge chicken in flour mixture. In a heavy skillet, heat oil and butter until sizzling. Place chicken pieces in the skillet and allow to brown lightly.  If there is not enough room in the skillet for all the pieces, cook them in batches turning each piece over and placing them on a plate until each piece is browned.  Put all the pieces back in the skillet and place the skillet in  a preheated 375 degree oven. Bake for 15  minutes.

This makes 4 generous servings of chicken.

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