- 1 cup light olive oil
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon ground thyme
- ground black pepper to taste
- 4 skinless, boneless chicken breast halves
- 7 ounces hard sourdough pretzels
- 2/3 cup freshly shredded Parmesan cheese
- 1 1/2 teaspoons dried parsley
- 1/2 teaspoon garlic powder
- Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl.
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1 inch.
- Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese.
- Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish.
- Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Press chicken into pretzel mixture, coating both sides.
- Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top.
- Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.
04/18/2018
recipepes.com
Pretzel and Parmesan Crusted Chicken, recipe
PT15M
PT1H
5
455 calories
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