Maple Pretzel Chicken

Maple Pretzel Chicken

Serves 2.

I was all excited to make a fall-inspired meal of maple pretzel chicken and butternut squash gratin. It turned out 50% failure and 50% huge success. The chicken, a spontaneous creation from the workings of my own mind, was the success! The butternut squash gratin may look appealing in its photograph below, but it was a bust taste-wise.

The Maple Pretzel Chicken was inspired by Strawberry Jell-O Pretzel Salad, and its wonderful combination of sweet and salty. But that dish belongs in the summer; I needed something for fall! So, out went the strawberries and in entered maple syrup. This recipe turned out wonderfully, and both The Mr. and I loved it.

2 boneless, skinless, chicken breasts, pounded thin

1 egg, beaten

1/4 c. maple syrup

1 c. crushed pretzels (use food processor to achieve a fine consistency)

1/4 c. vegetable oil

In a high-sided plate (or large, shallow bowl), combine egg and maple syrup. In another plate/bowl, spread the pretzel crumbs evenly.

Heat oil in a large fry pan over medium-high heat until, as Rachael Ray would say, "it's screamin' hot."

Drudge chicken breasts in egg/syrup mixture and then coat with pretzels. Fry for approximately 10 minutes on each side, or until chicken is cooked through and pretzel crust is golden.

The failure butternut gratin: