Ingredients
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1/3 cup hormel real bacon bits
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1/2 cup parmesan cheese, grated
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1 tablespoon parsley flakes, dried
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1/2 cup apple cider (or sparkling cider)
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1/3 cup all-purpose flour
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1 teaspoon paprika
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1/4 teaspoon ground ginger
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1/4 teaspoon black pepper
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6 boneless skinless chicken breasts
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1 large egg
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4 cups miniature pretzels
Instructions
- Preheat oven to 350 degrees F, & then coat the inside of a 13"x9" glass baking dish with cooking spray.
- In a food processor, place pretzels, bacon, cheese & parsley, then cover & process until coarsely chopped, before transferring to a shallow bowl.
- In another shallow bowl, whisk together the egg, cider, flour & spices.
- Dip chicken breasts in the cider mixture, then in the pretzel mixture before placing the breasts in the prepared baking dish.
- Bake 40 to 50 minutes or until chicken juices run clear.
- Great served with a mix of honey Dijon mustard & apricot preserves.