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Preheat oven to 375°F (190°C). Season the chicken breasts on both sides with salt and pepper. Place the flour, egg, and panko crumbs into three separate dishes.
Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt. 3.
For instance, you can try the pretzel-crusted chicken with broccoli, the skillet lasagna, or the sloppy joe casserole for an updated take on a comfort food classic.
Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere. 2. In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes.
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This low-calorie sheet-pan meal combines chicken thighs and sweet potatoes and cooks up fast in a very hot oven. Serve with a fall salad of mixed greens, sliced apples and blue cheese. View Recipe
"Big Board Sampler" – ‘Chicken & Waffle Bites’: chicken breasts (marinated in spiced buttermilk and hot sauce, coated in waffle batter and deep-fried), sprinkled with powdered sugar; ‘Bavarian Pretzel Sticks’; chicken wings; ‘Soggies’: Tuscan bread filled with melted Jack cheese, cheddar cheese, and Parmesan cheese, served with ...
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