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Crispy Pretzel Chicken Breast with Cherry Mostarda
and white cheddar broccoli
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Ryan Pugh
You can do a crispy chicken breast in about a thousand ways, but covered with pretzel is a salty good crunch you can take to the bank. (Why you would take it to the bank, unsure; but you live your best life.) And it comes together right quick, in less than 30 minutes, using a technique so surefire you can hang your hat on it. (Hard to hang your hat on a recipe card, but hey, you do you.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
- 6 fl. oz. Canola Oil
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¼ cup Pretzel Crumble
- 2 Green Onions
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1 oz. Shredded White Cheddar Cheese
- ¾ oz. Dijon Mustard
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¼ cup Panko Breadcrumbs
- 0.7 oz. Sour Cherry Jam
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½ oz. Crispy Fried Onions
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) jOQQYaOA
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Calories700
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Carbohydrates42g
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Net Carbs36g
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Fat40g
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Protein46g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Combine mustard, cherry jam, and 1 1/2 tsp. water in a mixing bowl. Set aside.Combine pretzel crumble, panko, and a pinch of salt on a plate. -
2 Prepare the Chicken
Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.
While oil heats, pat chicken breasts dry.Tansfer chicken to plate with pretzel-panko mixture and flip until coated on both sides, pressing gently to adhere. -
3 Fry the Chicken
Line a plate with a paper towel. Test oil temperature by adding a pinch of pretzel-panko mixture to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Lay chicken breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes.Remove from burner. Transfer chicken to towel-lined plate. Season with a pinch of salt. Rest, at least 5 minutes.While chicken fries, cook broccoli. -
4 Cook Broccoli and Finish Dish
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli, white portions of green onions, 1/4 tsp. salt, a pinch of pepper, and 1/3 cup water to hot pan. Cover, and cook until water is almost completely evaporated, 5-6 minutes.
Uncover, and stir occasionally until tender, 2-3 minutes.Remove from burner. Top with shredded cheese and let melt, 1-2 minutes.Plate dish as pictured on front of card, topping chicken with mustard-cherry sauce and garnishing broccoli with crispy onions and green portions of green onions. Bon appétit!
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