Cook the Issue 2010: Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Saucecomments (1) January 21st, 2011 in Gallery
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.
Recipe Used: Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce
posted in: Gallery, Cook the issue 2010