Pretzel Encrusted Chicken and Pineapple Salsa
From joyride 14 years ago
- 30 minutes to make
- Serves 4
My 102nd way to make chicken. Dynamite flavor, colorful, ready for company!
Ingredients
- 4 boneless, skinless chicken breats shopping list
- 2 cups pretzels, any variety, pounded to near flour consistency shopping list
- 1/4 cup pepper jelly shopping list
- 3 Tablespoons extra virgin olive oil shopping list
- 1/4 cup butter shopping list
- salt, pepper, garlic powder to taste shopping list
- SALSA: shopping list
- 1 large can (20 oz) crushed pineapple, drained, reserving juice shopping list
- 1/2 medium green pepper, diced shopping list
- 1/2 medium red pepper, diced shopping list
- 1 jalapeno, finely diced and seeded shopping list
- 2 Tablespoons finely diced onion shopping list
- Pinch of red pepper flakes shopping list
- 1/4 cup of reserved pineapple juice shopping list
- Pinch red pepper flakes shopping list
- salt and pepper if desired shopping list
How to make it
- Place pretzels in a zip lock bag with air removed and pound with rolling pin until finely crumbled
- This step may also be done using a food processor
- Microwave pepper jelly until liquified and brush both sides of chicken breasts to coat
- Season with salt, pepper, and garlic powder
- Dredge seasoned chicken in pretzel crumbs
- In a skillet heated to medium high and containing EVOO and butter, place chicken in skillet
- Cook chicken until juices run clear, about 20 minutes
- For SALSA:
- Combine all ingredients and refrigerate to chill, about one hour.
- Serve chicken with salsa as a delightfully crunchy side.
Salsa ingredients
Close
Crushing Pretzels
Close
Fry til golden
Close
The Rating
Reviewed by 5 people-
A goody
hungrybear
in Miner loved it
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ALWAYS looking for a new way to fix chiken. Thanks for posting. Looks yummy!
morninlite
in Kalamazoo loved it
Reviews & Comments 4
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