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Pretzel Crusted Chicken

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Pretzel Crusted Chicken

with fennel and cranberry salad and dijon sauce

Informations supplémentaires
30 min. | 528 kcal | easy | Family | Printable version
1. Setup Preheat the oven to 425°F. Place the pretzels in a ziplock bag and crush them into small pieces. Thinly slice the fennel. Chop the cranberries and the dill. On a separate board, cut the chicken breasts into strips.
2. Bread the chicken In a bowl, mix half of the yogurt with half of the dijon mustard. In another bowl place the crush pretzel. Coat the chicken pieces with the yogourt and then in the pretzels.
3. Cook the chicken Spread the breaded chicken pieces on a baking sheet. Brush with olive oil. Bake for18-20 minutes.
4. Make the salad In a bowl, mix half of the honey, 1 tbsp of vinegar and tbsp of olive oil. In a bowl, combine the fennel, the dill, and the cranberries and the honey sauce.
5. Make the sauce In a bowl, combine the rest of the yogurt, the rest of the dijon mustard and the rest of the honey.
6. Plate your dish Serve the breaded chicken with the sauce and the fennel salad. Bon appétit!
2unitChicken Breast
1unitMini pretzels
1unitFennel Bulb(s)
1unitDill
30mlDried Cranberries
2unitHoney
30mlDijon Mustard
100gGreek Yogourt 2%
What you need Baking sheet, bowls.
528 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 55g
18%
fat 19g
29%
cholesterol 94mg
31%
fiber 5g
20%
protein 37g
saturated 3g
15%
sodium 454mg
19%
sugar 30g
trans 0g