Honey-Mustard Pretzel Chicken
Lemon-Butter Broccoli and Macaroni and Cheese
Ingredients
- 2 large eggs
- 1 cup plus 3 Tbsp honey mustard, divided
- 1½ cups crushed pretzels
- 1 cup panko breadcrumbs
- 2 lb boneless, skinless chicken breasts
- ¼ cup olive oil, divided
Instructions
- Preheat oven to 400°F. Whisk together eggs and 3 Tbsp honey mustard in a shallow bowl; stir together pretzels and panko in a separate shallow bowl.
- Cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Dip chicken in beaten egg, letting excess drip off; dredge in pretzel mixture to coat.
- Cook chicken, in batches, in 2 Tbsp hot oil per batch in a large skillet over medium-high heat 2 minutes per side.
- Remove from skillet, and place on a baking sheet. Bake 10 minutes or until chicken is done. Serve with remaining honey mustard for dipping.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 3 Tbsp butter, melted
- 1 Tbsp lemon juice
- 2 (21-oz) cartons refrigerated macaroni and cheese
Side Dish Instructions
- Cook broccoli according to package directions; toss with butter and lemon juice. Season with salt and pepper to taste.
- Heat macaroni and cheese according to package directions.
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