Baked Pretzel Crusted Chicken Tenders with Mustard Cheese Sauce

 

Cooking with kids can be such an adventure. Well, actually cooking with a teenager and adult child can be such an adventure. One of them was in charge of crushing pretzels and even though I mentioned no big pieces, there were many big pieces. And of course she said it was fine and would be okay. The chicken was good and we all enjoyed the pretzel crust, but smaller pieces would have been a bit better. 

After storing the leftover chicken in the refrigerator the pretzel coating got soggy and reheating it in the microwave definitely did not help. When I make this again I am going to have to see if reheating it in the oven will help crisp it make up again.

What really made this chicken is the mustard cheese sauce. With just a few minutes and a handful of ingredients, this delicious sauce comes together easily. 

Baked Pretzel Crusted Chicken Tenders with Mustard Cheese Sauce

Ingredients:

Chicken Tenders

• 4 boneless skinless chicken breasts
• 1/2 cup all purpose flour
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 cups pretzel sticks, crushed
• 2 eggs
• 1 tablespoon water

Mustard Cheese Sauce

• 1 tablespoon unsalted butter
• 1 tablespoon all purpose flour
• 1 cup milk
• 1 tablespoon dijon mustard
• 8 ounces sharp cheddar cheese, shredded

Directions:

1. Preheat the oven to 400º F. Spray a baking sheet with cooking spray.
2. Cut the chicken into 1 1/2 inch strips.
3. Place the pretzels into a shallow dish.
4. In a small shallow, whisk together the eggs and water.
5. In another shallow dish, whisk together the flour, chili powder, garlic powder and black pepper.
6. Working with one chicken strip at a time, coat in the flour mixture and then the egg mixture. Finally place the chicken into the crushed pretzels, press down to help them stick. Place the chicken onto the prepared baking dish. Repeat until all chicken has been coated.
7. Bake for 15-20 minutes or until the chicken is completely cooked.
8. Meanwhile, in a medium saucepan, over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minute whisking constantly. 
9. Slowly whisk in the milk and then the mustard. Continue to whisk constantly and allow the mixture to cook until slightly thickened. Add in the cheese, one handful at a time, continuing to whisk until completely melted. Season with black pepper.
10. Once the chicken is done, top individual servings with some of the sauce.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 425
Total Fat		14.4g
Saturated Fat		6.9g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.1g
Cholesterol		203.7mg
Sodium		895.9mg
Total Carbohydrates		23.4g
Dietary Fiber		0.8g
Sugars		2.3g
Protein		48.1g
Calcium		33.4%
Iron		6.3%
Potassium		162.3mg
Vitamin A		8.1%
Vitamin C		0.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Creme De La Crumb and Taste & Tell.