Oven Baked
Pretzel Chicken with Cheddar-Mustard Sauce
Roasted Potatoes and Broccoli
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 2 large eggs
- 3 Tbsp whole grain mustard, divided
- 1½ cups crushed pretzels
- 1 cup panko breadcrumbs
- 2 Tbsp olive oil
- 1½ lb boneless, skinless chicken breasts, halved crosswise
- 2 Tbsp butter
- 2 Tbsp all purpose flour
- 2 cups milk
- 1 (8-oz) block Cheddar cheese, shredded
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 400°F. Whisk together eggs and 1 Tbsp mustard in a shallow bowl; stir together pretzels, breadcrumbs, and oil in a separate shallow bowl.
- Pound chicken to an even thickness between plastic wrap using a meat mallet. Dip chicken in beaten egg mixture, letting excess drip off; dredge in pretzel mixture, pressing to coat.
- Place coated chicken on a greased wire rack on a large rimmed baking sheet. Bake 15 to 18 minutes or until chicken is done.
- Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour; cook 1 minute, whisking constantly. Add milk; cook 3 to 5 minutes, whisking occasionally, or until slightly thickened.
- Stir in cheese, 2 Tbsp mustard, paprika, salt, and pepper; cook until cheese melts and sauce is thickened. Serve sauce with chicken.
Side Dish Ingredients
- 1 (2-lb) pkg frozen deli style potato wedges
- 1 (12-oz) pkg frozen broccoli florets
- ¾ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook potatoes and broccoli according to package directions.
- Toss broccoli with garlic powder, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
530
|
276
|
806
|
| Fat (g) | 28 | 11 | 39 |
| Sat. Fat (g) | 13 | 2 | 15 |
| Protein (g) | 41 | 5 | 46 |
| Carb (g) | 25 | 36 | 61 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 787 | 1111 | 1898 |
| T. Sugs (g) | 5 | 2 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Budget Friendly Meal Plan
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