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Pretzel Encrusted Chicken With Beurre Blanc Sauce Recipe

   
 

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     Pretzel Encrusted Chicken With Beurre Blanc Sauce

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 c. Butter Snaps Pretzels (turned into crumbs)
1/4 c. bacon bits
1/2 c. fresh grated parmesan
1/2 c. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1 c. McCormick Golden Dipt Fish n' Chip batter mix
3/4 bottle red beer plus more as needed
3 Tbl. unsalted butter
 
3 Tbl. vegetable oil
6 (5oz.) boneless skinless chicken breast halves
Beurre Blanc Sauce

Instructions
Stir pretzel crumbs, bacon bits, cheese, parsley, salt, and pepper together well in a bowl large enough to let you dip chicken breast into it. Set aside.
In another bowl large enough to dip chicken breasts, whisk together batter mix and beer. If mixture seems too thick (it should be the consistency of very lightly whipped cream), add a little more beer a tablespoon at a time.
Preheat oven to 375. Heat butter and oil in a large, heavy skillet or saute pan over medium-high heat. Dip each piece of chicken in batter mixture, letting excess drip off, then cover well with pretzel crumb mixture. Place in skillet and saute 2 minutes per side or until golden brown and not quite cooked through. Transfer to a baking sheet and finish cooking in oven 5 to 7 minutes more. Serve at once with Beurre Blanc Sauce. 6 servings.


Originally Submitted
7/4/2009





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