Pretzel and Parmesan Crusted Chicken

This recipe was inspired by a wedding reception that I attended. The original was stuffed with a creamy white cheese (possibly Gouda). I omitted the cheese on the inside, and instead opted to add Parmesan to the outside. This is delicious! Crunchy on the outside and moist on the inside. The measurements for the marinade are an estimate.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 863 Calories

Ingredients

• ½ teaspoon garlic powder
• 4 skinless, boneless chicken breast halves
• 1 tablespoon chopped fresh basil
• 3 cloves garlic, minced
• ground black pepper to taste
• 1 ½ teaspoons dried rosemary
• 1 ½ teaspoons dried parsley
• 1 teaspoon ground thyme
• 1 cup light olive oil
• 7 ounces hard sourdough pretzels
• ⅔ cup freshly shredded Parmesan cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.

Step 3

Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl.

Step 4

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.

Step 5

Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight.

Step 6

Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese.

Step 7

Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish.

Step 8

Press chicken into pretzel mixture, coating both sides.

Step 9

Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top.

Step 10

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).

Step 11

Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.