Pretzel-Crusted Chicken
with Roasted Broccoli and DIY Cheese Sauce
Game Day Pretzel Crusted Chicken with a DIY cheesy mustard dipping sauce. No matter which team you're cheering for, it's a touchdown to celebrate! An easy side of mashed potatoes makes this meal as easy as 1,2,3!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breast Tenders
94 g
Pretzels
(Contains Gluten, Soy)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
3 tbsp
Sour Cream
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
454 g
Broccoli, florets
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
600 g
Red Potato
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
3
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to bake chicken and roast broccoli). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut potatoes into 1/2-inch pieces. In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approximately 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.
Meanwhile, cut broccoli into bite-sized pieces. In a large zip-top bag, add pretzels. Seal shut. Using a rolling pin or bottle, crush pretzels inside the bag into a breadcrumb-like texture. Transfer crushed pretzels to a shallow dish. Pat chicken dry with paper towel. Coat chicken all over in mayo. Working with one tender at a time, press both sides into pretzels to coat completely.
Transfer pretzel chicken to a baking sheet. Bake chicken in the middle of the oven, until golden-brown and cooked through, 18-20 min. (TIP: Cook each piece to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, on another baking sheet, toss broccoli with 2 tbsp oil. Season with salt and pepper. Roast in the top of the oven, until broccoli is golden-brown and tender, 14-16 min.
Meanwhile, heat a small pot over medium heat. When the pot is hot, add sour cream, 1 tbsp butter, 1/4 cup milk and 1/4 cup water. Whisk together, over a slow simmer, 2-3 min. Slowly, stir in cheese and mustard, until cheese melts, 1-2 min. Season with salt and pepper. Remove the pot from the heat and set aside until slightly thickened, 3-5 min.
When potatoes are done, drain and return them to the same pot off the heat. Using a fork or potato masher, mash 3 tbsp butter and 1/4 cup milk into potatoes until smooth. Season with salt and pepper. Divide chicken, broccoli and mash potatoes between plates. Serve with mustard cheese sauce for dipping.
