Thursday, December 13, 2012

Pretzel-Crusted Chicken Breasts

This recipe was really just an exercise in curiosity.  When I found it I thought it would be a unique texture that I hadn't tried before, and it turned out to be even better than I had expected.  Definitely worth making again.

Yield: 4 servings


  • 1/2 cup butter, melted
  • 1 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/2 cup crushed pretzels
    • To do this, sandwich the pretzels between two sheets of plastic wrap in a single layer.  Roll over them with a rolling pin to crush.
  • 1/4 cup chopped pecans
  • 1/2 tsp pepper
  • 4 chicken breasts


  1. In a bowl, combine the butter, cayenne pepper, and garlic.
  2. In another bowl, combine the pretzels, pecans, and pepper.
  3. Dip each chicken breast in the butter mixture followed by the pretzel mixture.  Place into a greased 9" x 13" baking dish.
  4. Bake at 375°F for 55 minutes.  Check with a themometer to ensure it's fully cooked (180°F).

Adapted from Taste of Home.

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