I haven’t made this in a long time so when I came across thin sliced chicken breasts at the store, I knew it would be the perfect time. The chicken is coated with a honey mustard sauce, pretzels and panko. My husband doesn’t really like the sweetness of honey mustard, so I made a sauce on top that would take away from the sweetness. Definitely a quick meal worth trying!

Ingredients

4 Thin Sliced Chicken Breasts

2 Eggs

2 Cups Pretzel Crumbs- Smash Pretzels in a Bag or Use Food processor

1 Cup Panko Breadcrumbs

2 Tablespoons Honey Mustard

Seasonings- I use Garlic Powder, Onion Powder, Paprika, Cayenne, Salt and Pepper

1/4 Cup Olive Oil

Sauce Ingredients-

2 Tablespoons Honey Mustard

2 Tablespoons Heavy Cream or Milk

Small Handful Cheddar Cheese

Dash of Sriracha

Dash of Cayenne

Dash of Pepper

In a bowl, take eggs and honey mustard and whip up. In a separate bowl add pretzel and panko crumbs. Take each chicken breasts, dip into crumb mixture, then in egg mixture, then again in the crumb mixture. Repeat until all 4 are covered.

Heat your skillet with oil over medium heat. Cook chicken breasts 2 at a time, about 4 minutes each side.

In a small saucepan over low heat, add all sauce ingredients. Stir frequently until everything is melted together. Feel free to adjust seasonings as needed. The Sriracha and Cayenne mixed with the Cheddar Cheese really even out the sweetness of the honey mustard.

Add sauce over chicken and serve! I paired this with some rice and brussel sprouts.