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."
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You Will Need
Small Oven-Safe Casserole Dish
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.
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.
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.
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.
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.
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!