Recipe: Rachael Ray's Pretzel-Crusted Chicken

Topped With a Cheddar Mustard Sauce

The cook prepares a BLT pasta bake from her latest cookbook.

From the kitchen of Rachael Ray

Ingredients

4 medium (quart-size) plastic food storage bags

4 6- to 8-ounce boneless, skinless chicken breast halves

1 5-ounce bag of salted pretzels, any shape

1 tablespoon fresh thyme leaves, chopped

Freshly ground black pepper

2 eggs

Vegetable oil, for frying

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups milk

2 cups grated extra-sharp

Cheddar cheese

2 heaping tablespoons spicy brown mustard, such as Gulden's

Coarse salt

1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

1/4 small yellow onion, finely chopped

1 large sour dill pickle, finely chopped

1 lemon, cut into wedges

Cooking Directions

Sprinkle a little water into the food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use a mallet or 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 and add the thyme and some pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. Working with 1 pounded chicken breast at a time, coat the breast in the ground pretzels, then in the eggs, then in the pretzels again. Preheat a large skillet with 1/4 inch of vegetable oil; add the pretzel-coated chicken breasts to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the cutlets' juices run clear and the breading is evenly browned.

While the chicken is frying, in a medium sauce pot over medium heat, melt the butter and add the flour to it. Cook for 1 minute, then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.

Transfer the fried pretzel-crusted chicken breasts to serving plates, drizzle with the cheddar-mustard sauce, and then sprinkle with a little parsley, finely chopped onions, and finely chopped pickles. Serve immediately, with lemon wedges alongside.

Courtesy of Rachael Ray's Book of 10.