Recipe: Pretzel Crusted Chicken with a Smokey Onion Mustard Sauce

• 4 boneless skinless chicken breasts
• 2 cups pretzels, crushed
• 1/2 cup + 2 Tbsp flour, divided
• 2 large eggs
• 1/4 cup + 1 cup milk, divided
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• PS Seasoning King Shallot seasoning blend, to taste
• 2 Tbsp Stock Market Leek Extra Virgin Olive Oil
• 2 Tbsp butter
• 1 cup cheddar cheese, shredded
• 2 Tbsp Stock Market Smokey Onion Mustard
• 2 Tbsp fresh parsley, chopped

Directions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In three medium size bowls, place the crushed pretzels in one, 1/2 cup flour in another, and the eggs with 1/4 cup milk in the last; whisk the eggs and milk until combined.

To coat the chicken breasts, season each breast with Jacobsen’s Himalayan Sea Salt, freshly ground black pepper and PS Seasoning King Shallot seasoning blend. Start by dredging each breast in the flour (making sure to shake off the excess). Then, dip each breast in the egg mixture; followed by pressing each into the crushed pretzels (make sure there is an even coating).

In a large skillet, heat the Stock Market Leek Extra Virgin Olive Oil over medium-high heat. Add the chicken breasts to the pan and cook until golden brown on both sides (roughly 3-4 minutes per side). Then, transfer the chicken to the prepared baking sheet and bake in the preheated oven for about 20 minutes or so (or until the chicken is cooked through and the internal temperature reaches 165 degrees).

To make the Smokey Onion Mustard Sauce, start by melting butter in a medium sauce pan over medium heat. Add in the 2 Tbsp of flour and whisk to combine; cook for about 1-2 minutes (or until the mixture is lightly browned and bubbly – creating a roux). SLOWLY add in the milk, whisking constantly until the mixture thickens and begins to simmer. Reduce the pan heat to low and stir in the shredded cheddar cheese; allow to melt and mix until smooth. Add the Stock Market Smokey Onion Mustard and season with Jacobsen’s Himalayan Sea Salt and freshly ground black pepper to taste. 

Once the chicken is cooked, remove from the oven and allow a few minutes to rest. When ready to serve, drizzle with the prepared Smokey Onion Mustard Sauce and garnish with freshly chopped parsley.

Enjoy!