Pretzel and Parmesan Crusted Chicken recipe
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Ingredients
- 1 cup light olive oil 3 cloves garlic, minced 1 tablespoon chopped fresh basil 1 ½ teaspoons dried rosemary 1 teaspoon ground thyme ground black pepper to taste 4 skinless, boneless chicken breast halves 7 ounces hard sourdough pretzels ⅔ cup freshly shredded Parmesan cheese 1 ½ teaspoons dried parsley ½ teaspoon garlic powder
Nutrition Info
- 862.8 caloriescarbohydrate: 41.5 gcholesterol: 76.8 mgfat: 64.3 gfiber: 2.1 gprotein: 34.4 gsaturatedFat: 11.5 gservingSize: -sodium: 1137.2 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Pretzel and Parmesan Crusted Chicken
Directions
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Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl.
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1 inch.
Transfer chicken breasts to the bowl with the olive oil marinade, cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place pretzels and Parmesan cheese into a food processor, pulse until the pretzels are finely crushed and combined with cheese.
Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish.
Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
Press chicken into pretzel mixture, coating both sides.
Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top.
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.