Originally published as Pretzel-Crusted Chicken in Healthy Cooking December/January 2010, p24
I often double this recipe so we have leftovers the next day. It tastes just as good cold as it does hot!” Eileen Korecko - Hot Springs Village, Arkansas
Place the pretzels, bacon, cheese and parsley in a food processor; cover and process until coarsely chopped. Transfer to a shallow bowl.
In another shallow bowl, whisk the egg, beer, flour and spices. Dip a few pieces of chicken at a time in beer mixture, then pretzel mixture. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until chicken juices run clear.
i used boneless, skinless breast for ease and shortened the bake time til juices ran clear.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 833 | ||
Calories from Fat: 208 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 87.5mg | 27 % | |
Sodium 2324.3mg | 80 % | |
Potassium 402mg | 11 % | |
Total Carbohydrate 126.4g | 37 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 121.2g | ||
Protein 29.7g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 833
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