*Items that are on sale 1/22-1/29 contain a direct link to the Adams Fairacre Farms weekly flyer. Don’t forget to save $5 by asking for the Togetherish Mom discount!
- 2 boneless skinless chicken breasts (we always buy Bell + Evans chicken)
- 1 5-ounce bag salted pretzels (I used Splitz pretzels)
- ½ teaspoon paprika
- 2 eggs
- Vegetable oil for frying
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 cup shredded German Swiss cheese
- 1 cup shredded Irish Cheddar cheese
- 2 tbsp Bornier whole grain mustard
- ½ tsp paprika
- 1/4 tsp cayenne pepper
- Salt + pepper to taste
Butterfly each of the chicken breasts, making a total of 4 thin chicken breasts. Then flatten with a mallet so that they are uniform in thickness, about 1/4″ (I like to cover with parchment paper beforehand). Cut some in cubes for nuggets if desired. Put the pretzels in a food processor and grind until fine (smashing a carefully sealed ziplock bag or mortal + pestle works just as well in a pinch). Put the crumbs in a shallow dish. Combine with paprika, salt and pepper. In another shallow dish, beat the eggs and a splash of water.Preheat a large non-stick pan with a 1/4-inch of vegetable oil over medium-high heat. One at a time, coat each chicken breast in the egg and then the ground pretzel “crumbs”. Add the pretzel-coated chicken breasts to the pan. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cooked through.
Meanwhile, make the sauce. In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened, 3-5 minutes. Stir in the cheese, mustard, paprika and cayenne. Season with salt and pepper. Serve chicken breasts with a heavy-handed drizzle of cheddar-mustard sauce.
*Modified recipe by Platings and Pairings