Prep time – 10 minutes / Cook time – 20 minutes

This recipe was originally a Rachel Ray creation, heavily modified over the years in an attempt to make home made chicken tenders for picky toddlers. Now it is the second most requested chicken dinner on a weeknight. Only my chicken Parmesan recipe is asked for more often. It’s fairly quick and easy, and thawed and sliced frozen chicken breasts give you a good head start. Add this to a plate with your favorite steam-in-the-bag peas and a box of rice pilaf for a pretty and complete meal.

  • 4-6 thin sliced boneless, skinless chicken breasts
  • 1/2 c. pretzels (I like Snyder’s snaps)
  • 1/2 c. unseasoned bread crumbs
  • 1/3 c. sharp cheddar cheese
  • 1 egg
  • 3 T. milk
  • vegetable oil
  • salt and pepper to taste

Preheat oven or warming tray to keep chicken warm as you cook. Add cheese, pretzels and bread crumbs to mini-food processor. Mix until finely ground. Heat vegetable oil in non-stick skillet over medium heat. Using two small dishes or shallow trays, add pretzel mixture to one, and mix egg and milk in the other. Salt and pepper each chicken breast. Dip one chicken breast in egg mixture, coating both sides, then dip in pretzel mixture, pressing so chicken is thoroughly coated. Cook until brown and crispy on both sides, about 5 mins per side. Repeat until all pieces are cooked, keep chicken breasts in warm oven until all are done.