Pretzel Crusted Chicken

Dick Clark's American Bandstand Recipe

1 1/2 cups flour
3 tablespoons lemon pepper seasoning
6 (10 oz.) chicken breast pieces
1 cup Dijon mustard
1 cup egg yolks
Pretzel Crumbs      (recipe below)
1 cup cottonseed oil
2 cups Mustard Ale Sauce    (recipe below)
3/4 cup Confetti Vegetable Relish    (recipe below)
12 sprigs fresh thyme

Combine first two ingredients. Coat chicken with mixture, shaking off excess. Combine mustard and egg yolks; mix well. Dip chicken in mustard mixture; coat evenly with pretzel crumbs.

Heat cottonseed oil in skillet to medium temperature. Brown chicken on both sides; remove. Place on baking tray; bake at 400 degrees, 8 to 10 minutes.

To serve, place a pool of the Mustard Ale Sauce on a plate and top with chicken. Garnish with Confetti Vegetable Relish and thyme.

Pretzel Crumbs: Place 3 cups Bavarian-style pretzels into a food processor; grate into fine breadcrumbs. Sift out large pieces. Combine with 1 cup grated Parmesan cheese, 1 1/2 teaspoons ground cumin, 2 teaspoons dried thyme, 1 teaspoon dried oregano, and 1 teaspoon ground black pepper.

Mustard Ale Sauce: Saute 1 tablespoon finely shopped shallots and 2 teaspoons finely chopped garlic in 2 tablespoons butter. Add 1 cup beer, 1/2 cup chicken stock, 1/4 teaspoon dried thyme, 1/8 teaspoons ground cumin, and 1/4 teaspoons ground black pepper; reduce to a medium consistency.

Confetti Vegetable Relish: 1/4 cup each yellow and red bell peppers Roma tomatoes, and cucumbers, all seeded and small diced; 1/4 cup finely sliced fresh leeks; 3/4 teaspoon thinly sliced fresh basil; 1 1/2 teaspoons finely chopped fresh cilantro; 1/2 teaspoon finely chopped fresh garlic; 1/8 teaspoon ground black pepper; 1/4 teaspoon salt; 1/4 teaspoon hot pepper sauce; 1 tablespoon cottonseed oil; and 3/4 teaspoon lemon juice. Serves 6.

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