Sunday, August 14, 2011

Pretzel Chicken with Strawberry Peach Salsa

4 Boneless skinless chicken breasts or thighs
2 Eggs whisked with 1 Tbsp milk
1/2-3/4 cup flour
4 Cups Rold Gold Salted Pretzels (aprox. 1 cup whole per chicken breast)
2 Tbsp olive or canola oil

Mix all ingredients together and refrigerate till ready to serve.

1Cup cleaned chopped strawberries
1 Cup Fresh diced peaches may used canned
1/4 cup finely diced red or sweet onions
2 tbsp. chopped fresh cilantro
1/2-1 seeded, finely diced jalapeno pepper (to taste)
2 tbsp. lime or lemon juice

Rinse chicken and pat dry with paper towel. In 3 separate bowls place: flour, egg wash and finely crushed pretzels (I like to put them in a zip loc or recycled plastic cereal bag and crush with a rolling pin or soup can)

Place 1 chicken breast or thigh in a zip loc or recycled cereal bag and pound with meat mallet or soup can till 1/2 inch thickness. Coat each piece of chicken in flour, egg wash and then in the pretzels. Place on platter to rest in refrigerator while making the salsa. This helps the pretzel coating to 'cement' to the chicken.

In non stick skillet add the oil, when hot add the chicken and fry uncovered till golden brown on medium heat. ( If you cover the chicken it will create moisture that will prevent the chicken crust from staying crispy.) Gently turn the chicken and continue cooking till chicken is done. (juices should run clear and internal temperature should be no less than 165 degrees)

Top with Strawberry Peach Salsa. Serve with rice or pasta of choice or is great with a nice mixed green salad with a raspberry vinaigrette dressing.

Feel free to substitute salsa ingredients with what you may have on hand. Red or green bell peppers for the jalapeno. Pineapple, apples or even avocado for the peaches. It's all good!

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