Pretzel Crusted Chicken Breast With Cheddar Cheesy Mustard Sauce

This is not a jessica simpson recipe (she merely put it togehter... Thanks houseblend for the advice...), but i love jessica simpson and trust her taste! it's gotta be easy if she can do it! she showed rachael ray (who owns the copyright to the recipe) how to put this dish together on rachael's new show. haven't tried it yet, but i'm sure i will in the next couple of weeks or so, then i will revise this description. enjoy:

Steps

Preheat a large non-stick skillet with a 1 / 4-inch of vegetable oil over medium-high heat.

Sprinkle a little water into four medium food storage baggies.

Place 1 chicken breast in each bag and seal it up , pushing out excess air.

Use the bottom of a heavy pot or pan and pound each breast until flat , just shy of busting out of the bag.

Repeat with the other 3 chicken breasts.

Place the pretzels in a food processor or blender and grind until fine.

Transfer the ground pretzels to a shallow dish , add the thyme and some salt and pepper.

Crack and beat 2 eggs in a second shallow dish with a splash of water.

One at a time , coat each chicken breast in the egg and then the ground pretzels.

Add the pretzel-coated chicken breast to the hot oil.

Cook in a single layer , in 2 batches if necessary , about 3 or 4 minutes on each side , until the juices run clear and breading is evenly browned.

While the chicken is frying , in a medium saucepot over medium heat , melt the butter and a.

Ingredients

ziploc bags, boneless skinless chicken breasts, pretzels, fresh thyme leave, salt & freshly ground black pepper, eggs, vegetable oil, butter, flour, milk, sharp cheddar cheese, spicy brown mustard, flat leaf parsley, yellow onion, sour dill pickle, lemon