Pretzel Crusted Chicken. Crispy, crunchy pretzel crusted chicken brings life back to Chicken Night! I cook with A LOT of chicken these days. It’s lean, it’s healthy, and it’s so versatile. Despite the fact that it’s versatile, I still find myself making the same tried and true chicken dishes week after week. Some of the favorites include Balsamic BBQ Glazed Chicken, BBQ Ranch Chicken Quesadillas, and this super easy slow cooker Tex-Mex Chicken.
Although we have our favorites, sometimes trying new recipes is just what we need to add a little excitement back into the weekly dinner rotation. Because I’m only cooking for two most nights, we usually end-up with leftovers. Enjoy! Prep Time: 15mn Cook Time: 15mn Total Time: 30mn 3 boneless skinless chicken breasts cut in half length-wise to form strips1-2 cups pretzels, crushed finely (I used my food processor)2 eggsSalt, pepper, and garlic powder for seasoningFresh or dried parsley for garnishVegetable oil for pan-frying. Raspberry balsamic chicken | KarmaCucina. By the time you read this, I will have already returned from the trip mentioned below… Blog makeover put a hiccup in posting A dark cabin is the perfect environment for these heavy eyes, but surrendering to them hasn’t done a thing.
I simply cannot sleep. It’s with good reason though. I’m brimming with anticipation and excitement for the weekend ahead in the humble and charming city of New Orleans. The husband has been down there all week for a trade conference. Well, I’m not one to miss an opportunity to travel or a good meal, so when Joe suggested I head down South and meet him for a long weekend, I was quick to book the flight. Meantime, this week was pretty quiet at home with the exception of my monthly ladies dinner. So bookmark this post for the next time you’re looking for a tasty dinner in a pinch and don’t feel like going to the grocery store – when your friends are on their way or your family is asking you what’s for dinner, you’ll be glad you did. Serves 4 Salt Pepper. Chicken Enchiladas. Aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe.
Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. I followed her recipe pretty closely, with the exception of a few minor changes. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.
Nestle the chicken into the sauce. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Shred the chicken into bite-sized pieces. Lightly spray the tops of the enchiladas with cooking spray. Reduce heat to 400. Now youre cooking with comics. Most favorited all-time.