Pretzel-crusted chicken with mustard sauce Cheddar
This is a recipe I found in a Rachael Ray cookbook and on its website. Pretzel-crust chicken breast with mustard sauce Ingredients Cheddar 4 liter size plastic food bags 4 small, boneless, skinless chicken breasts 1 5-ounce bag of pretzels, any shape 1 tablespoon fresh thyme, salt and chopped freshly ground black pepper 2 eggs, vegetable oil, for frying 2 tablespoons butter 2 tablespoons flour 2 cups milk 3 / 4 pound, about 2 1 / 2 cups, strong yellow cheddar cheese, shredded2 heaping tablespoons spicy brown mustard 1 / 4 cup parsley leaves, a handful of rich onion 1 / 4 small yellow, finely chopped 1 large cucumber sour dill, chopped 1 lemon cut into columns yield: 4 servings Preparation Preheat a large nonstick baking pan with 1/4-inch of vegetable oil over medium heat. Sprinkle a little 'bags of water in four central storage of food. Place 1 chicken breast in each bag and seal on this, pushing the excess air. Use the bottom of a heavy potor pan and pound each breast until flat, just under the pocket of coal. Repeat with the other 3 chicken breasts. Place the pretzels in a food processor or blender and grind until. Transfer the ground pretzels to a shallow dish, season, add the thyme and a pinch of salt and pepper. And Crack 2 eggs into a second shallow dish with a splash of water. One by one, coat each pretzel chicken egg and then the floor. Add the pretzel-coated chicken in hot oil. Bake in a... Electrolux Vacuum Bags Style C Buy Now
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