Pretzel Chicken

I have a hard time making the same thing with any frequency. For one thing, I really try to cook with what is in season, looks good, and is at the right price point. Also, I have such a huge file of recipes to try, it’s hard to resist picking new ones each week. But most of all, I just get tired of having the same thing over and over again. Whenever J is asked what his favorite meal is, he always replies, “I couldn’t say! Whenever we have something I like, we never have it again, so I can’t choose favorites.” So I do try to make things I know he likes as often as I can. Some are already posted here, like our favorite butter beans and banana bread. Pretzel chicken is another. The pickles totally make this recipe - the sour with the salt from the pretzels is such a great combination. Being a Rachael Ray recipe, it’s pretty quick, about 30 minutes from start to finish. And it tastes good without the cheese sauce, which J avoids. I’ve seen him eat it plain, with ketchup, or even with barbecue sauce. Enjoy!  

4 medium plastic food storage bags
4 small whole boneless, skinless chicken breasts
1 5-ounce bage of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped
Freshly ground black pepper
2 Eggs
Vegetable oil, for frying
2 tablespoons all-purpose...

Read more...