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Pretzel Covered Chicken Breasts
1 cup light olive oil
3 cloves garlic, minced
1 1/2 teaspoons dried rosemary
ground black pepper to taste
4-5 skinless, boneless chicken breasts
10+ ounces hard sourdough pretzels
3/4 cup freshly shredded Parmesan cheese
1 1/2 teaspoons dried parsley
1/2 teaspoon garlic powder
In a bowl, stir together olive oil, minced garlic, rosemary, and black pepper add
chicken breasts to marinade. Cover and refrigerate overnight or at least 6 hours. I use my FoodSaver quick marinating 2.5Qt bowl and it cuts down on time.
Preheat oven to 350 degrees.
Place pretzels and Parmesan cheese into a Cuisinart; pulse until the pretzels are finely crushed and combined with cheese. Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish/platter.
Remove chicken from the marinade, and shake off excess.
Discard the remaining marinade.
Press chicken into pretzel mixture, coating both sides.
Arrange additional pretzel mixture on top.
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30-35 minutes. (An instant-read thermometer inserted into the center should read at least 170 degrees.)
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
**serve with warmed Dijon Mustard on the side
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