Cook the Issue 2010: Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce

Pielove, member

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This was really tasty and got two thumbs up from the whole family-- I usually do chicken cutlets with panko, but the pretzels made a tastier crust.  As an added benefit, I got to use up a few snack bags of pretzels that had been languishing in the pantry!  The dipping sauce was really good too, especially once I added a few dashes of hot sauce to the "adult" version (i.e. the one with green stuff).  Instead of mayo, I used this really rich yogurt (Zdan brand)-- it was creamy and good and I didn't feel bad about eating the sauce with a spoon.  

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Cook the Issue 2010: Pickled Mushroom and Gruyere Pizza

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Cook the Issue 2010: Farro and Beluga Lentil Pilaf with Ginger and Cilantro

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ICDOCEAN1 writes: Good to know the yogurt substitute. I'll give it a try this week as this recipe is still on my list. Posted: 7:15 am on January 22nd

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