Pretzel-Crusted Chicken

With Savory Bread Pudding and Green Beans

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

A note about serious food allergies

We had an "aha moment" when we looked at the bottom of a bag of pretzels and thought it would be a real shame to waste all those crumbs. Then a chicken walked by, and we had it! Okay, it didn't quite happen like that, but the taste of this pretzel-crusted chicken will make you think that this crunchy-salty combo was meant to be. But wait, that's not all! Fresh green beans and savory bread pudding flecked with sundried tomatoes round out a gustatory tour de force that will give you your own "aha moment."

In Your Box (serves 2)

  • 6 oz. Green Beans
  • Info
    1 Pretzels
  • Info
    1 Mini Baguette
  • 1 oz. Julienned Sun-Dried Tomatoes
  • Info
    4 fl. oz. Half and Half
  • Info
    2 fl. oz. Liquid Egg
  • Info
    2 oz. Shredded Swiss Cheese
  • 1 Tbsp. Herbes de Provence
  • 2 Boneless Skinless Chicken Breasts
  • ¾ oz. Dijon Mustard
  • Info
    ⅗ oz. Butter
  • Nutrition (per serving)

  • Calories
    755
  • Carbohydrates
    67g
  • Fat
    31g
  • Protein
    78g
  • Sodium
    1078mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Oven-Safe Casserole Dish
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Prepare two small (or one medium) casserole dishes with cooking spray. Prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Trim green beans. Leave pretzels in bag and coarsely crush. Cut mini baguette into ½” cubes. Coarsely chop sun-dried tomatoes. In a medium mixing bowl, combine half and half, sun-dried tomatoes, liquid egg, shredded Swiss cheese, Herbes de Provence, ½ tsp. salt, and ¼ tsp. pepper. Rinse chicken breasts, pat dry, and season with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Prepare the Bread Pudding
    2

    Prepare the Bread Pudding

    Heat 2 tsp. olive oil in a medium pan over medium-high heat. Place diced baguette in pan and cook 5 minutes until bread is lightly toasted. It seems counterintuitive, but drying out the bread allows it to better absorb moisture and flavor. Remove from heat, allow to cool 2 minutes, and wipe pan clean. Stir bread into egg-cheese mixture. Let sit for 5 minutes, making sure bread absorbs the liquid.

  • Step 3 - Bake the Bread Pudding
    3

    Bake the Bread Pudding

    Add bread pudding mixture to prepared casserole dishes and bake for 15-20 minutes, or until bread pudding is golden and puffed. Remove from oven and let cool.

  • Step 4 - Cook the Chicken
    4

    Cook the Chicken

    Heat 1 tsp. olive oil in same pan for toasting bread over medium-high heat. Place chicken in pan and sear for 4 minutes (do not flip). Flip and transfer to prepared baking sheet, seared side up. Brush seared side of breasts with Dijon and top generously with crushed pretzels. Press down on pretzel crust so it sticks to chicken. Drizzle each breast with ½ tsp. olive oil then place in oven and cook for 7-10 minutes, or until a minimum internal temperature of 165 degrees is reached.

  • Step 5 - Cook Green Beans
    5

    Cook Green Beans

    While chicken is finishing in the oven, wipe out pan. Place green beans and ¼ cup water in pan from previous step over medium-high heat. Once pan starts steaming, cover tightly and cook for 4 minutes or until green beans are bright green and water has evaporated. Remove from heat, stir in butter, and season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Set a casserole dish of bread pudding on each plate, and add green beans. Lay pretzel-crusted chicken breast next to beans and bread pudding, and dig in!