Chicken Breasts with Pretzel Crust

  • Yield: servings


6-- chicken breasts, pounded flat
1teaspoon each salt and pepper
1cup sour cream
2-- eggs
4cups sourdough pretzel pieces, divided
1teaspoon mixed peppercorns
1tablespoon shredded parmesan cheese
1/2cup olive oil
1stick softened butter
1tablespoon Dijon mustard
1tablespoon yellow mustard
2teaspoons cracked mustard seed
1tablespoon fine crystal sea salt


Preheat oven to 400 degrees. Place chicken in a flat container. Season with salt and pepper. Mix sour cream and eggs to combine. Pour over chicken. Set aside.

In a food processor, pulse pretzel pieces until coarsely chopped. Add peppercorns and parmesan cheese and continue processing. Resulting mix should look like chopped nuts, not breadcrumbs. Coat chicken with mixture. Place flat on baking sheet. Drizzle with oil. Bake about 20 minutes, or until chicken is done and juices run clear.

In a bowl, combine butter, mustards, mustard seed and sea salt. Serve on top of chicken.