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LOCATION: Recipes >> Poultry >> Pretzel Confetti

Print this Recipe    Pretzel Confetti

Pretzel and Confetti Chicken
Makes 16 portions

Dip flattened 1/2 chicken breast in flour, then a light egg wash,
then crushed pretzel crumbs and Parmesan cheese. (1 part cheese to
2 part pretzel).

Saute to brown then finish in the oven (350 degrees) for 15 minutes
to half hour, depending upon size of breast.


Mustard Ale Sauce

18 ounces (one and a half beers) pale ale
15 ounces of water
half tablespoon chicken base
half tablespoon thyme
3/4 teaspoon white pepper
3 ounces Dijon mustard
3 ounces whole grain mustard
1 1/2 quarts heavy cream

Combine ale, water, chicken base, thyme and pepper in a saucepan.
Reduce by half and heavy cream. Reduce until thickened sauce
consistency. Add mustards.


Confetti Vegetable Relish

1 red pepper, seeded
1 yellow pepper, seeded
1 cucumber, seeded
1/4 red onion
1 cup olive oil
3 limes
3/4 teaspoon cumin
1/2 teaspoon white pepper

Finely dice vegetables combine with remaining ingredients. Chill.

After baking chicken, drizzle mustard sauce on top of or under
chicken then sprinkle chilled confetti vegetable relish over the
top.

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