Pretzel and Parmesan Crusted Chicken Recipe - Allrecipes.com
Pretzel and Parmesan Crusted Chicken Recipe
  • READY IN ABOUT 9 hrs

Pretzel and Parmesan Crusted Chicken

Recipe by  

"This recipe was inspired by a wedding reception that I attended. The original was stuffed with a creamy white cheese (possibly Gouda). I omitted the cheese on the inside, and instead opted to add Parmesan to the outside. This is delicious! Crunchy on the outside and moist on the inside. The measurements for the marinade are an estimate."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    8 hrs 55 mins

Directions

  1. Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl.
  2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1 inch.
  3. Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese.
  6. Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish.
  7. Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
  8. Press chicken into pretzel mixture, coating both sides.
  9. Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top.
  10. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  11. Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.
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Footnotes

  • Cook's Note:
  • I should have measured the herbs, but I forgot. I am estimating what I used. You really can't mess this up. Just make sure you have a good saturation of herbs/garlic in your oil so it will have a good flavor as opposed to just marinating it in plain oil. I also raised the chicken on the rack so the air in the convection oven could get all the way around it for a good crisping of the coating.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the marinade and breading consumed will vary.
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Reviews More Reviews

Mar 10, 2013

I was looking for another Faceless recipe. Well it took me over an hour to find this, it sure was worth the Wait!. I had bone in thighs and only let them marinade for 1 hours. Not sure why it seems everyone wants to throw away perfectly good marinade, when all you have to do is boil it first or use it on the meat prior to cooking. I rolled the chicken in the crumb mixture and poured the herbed oil over the chicken BEFORE I baked it! The oil helped the crumbs stick to the chicken and gave it a Super crispy crust! This chicken was moist and Very flavorful! I didn't have any basil so I used a little bit of dried tarragon. My DD and her friend sat down for dinner before they went out to a party and the friend loved the chicken! Hard to impress a teenage girl, seems I pulled it off:) Thank you rkbamom will make this again!

 
Apr 22, 2014

This needs more reviews! :) Like the submitter, I didn't measure the spices, just used a generous amount - used dried basil because that's what I had, and used garlic powder because I have a love/hate relationship with minced garlic: I love it; it hates me. :) Made it simpler by pounding the breasts in a freezer Ziploc, then added the spices in the bag, poured the oil in, and mixed it well. Marinaded all day, flipping the bag a few times. Used 6 breasts so increased the topping, which I didn't need to do - I think the original amount would have covered 6 generously. Baked on a baking sheet covered with aluminum foil at 400 because I did not get them pounded as thin as directed, and ended up baking for about 40 minutes instead of 30 for the same reason. The chicken was amazingly moist; the topping was crispy; and the household says PLEASE put it in rotation!

 

4 Ratings

Feb 18, 2014

This was awesome. I added a little extra fresh shaved Parmesan on top- delicious

 
Oct 02, 2013

Made this tonight, I used regular pretzels and only marinated for about 30 minutes due to lack of planning. Also I had didn't have much EVO left so I mixed it with some butter for the garlic (that worked well I felt). This was pretty yummy, but didn't have the WOW factor that would have made me give 5 stars. I'll try to do it again and follow the recipe more closely to see if that changes my opinion. But my kids all ate it, so I'd definitely make it again.

 

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Nutrition

  • Calories
  • 863 kcal
  • 43%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 64.3 g
  • 99%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 1137 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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