This is a variation of a recipe I received for a recipe swap. I decided and to simply it a little, and I opted not to make the cheese sauce since I didn’t have any milk around. Plus I am trying to eat better and cheese sauce is a huge weakness of mine, ha!
Adapted from Kate's Recipe Box
2 chicken breasts, cut into strips (6 strips total)
4 tablespoons butter, melted
1 heaping tablespoon stone ground mustard
5 ounces pretzels, finely crushed
shredded cheddar cheese
Preheat oven to 375. Mix butter and mustard in a shallow dish. Place crushed pretzels in a separate shallow dish.
Dip chicken strips into the butter mixture making sure the entire piece is coated. Then dip into pretzels. Place strips into a casserole dish.
Bake uncovered for 20-30 minutes, turning once, until juice runs clear and chicken is no longer pink at the thickest part.
Sprinkle cheese on the strips as soon as they come out of the oven.
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I made this with pork chops earlier this week and was surprised by how tasty it was! I love the mustard/pretzel combination. it was wonderful-thank you!
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