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Pretzel-Crusted Chicken with Lemon IPA Vinaigrette
Servings: 4
Prep Time: 10 MINS
Cook Time: 20 MINS
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Ingredients
| 1 1/2 lbs. | RANGER® Free Range Thin Sliced Boneless Skinless Chicken Breasts |
| Kosher salt and freshly ground black pepper | |
| 6 oz. | salted pretzel rods or twists |
| 2 large | eggs |
| 1/4 cup | Dijon mustard |
| 4 cups | baby arugula |
| 8 oz. | goat cheese, cut into 1/2-inch rounds |
| 6 oz. | Pacific Northwest IPA |
| 1 small | shallot, minced |
| Zest of 1 lemon | |
| 2 tbsp. | raw local honey |
| 2 tsp. | Dijon mustard |
| 1/2 cup | extra-virgin olive oii |
Directions
| Step 1 |
| Preheat oven to 450°F. Line rimmed baking sheet with foil and set wire rack on top. Coat rack with nonstick cooking spray. Pat chicken dry and season on all sides with salt and pepper. |
| Step 2 |
| Add pretzels to bowl of food processor and pulse until texture reaches coarse crumbs. Spread pretzel crumbs out onto shallow dish. Whisk together eggs and mustard in wide bowl. Working one at a time, dip chicken into egg mixture and let excess drip off back into bowl. Coat chicken in pretzel crumbs and plate on prepared baking sheet with rack. Repeat with remaining chicken. |
| Step 3 |
| Coat tops of chicken with olive oil cooking spray and bake 10 minutes. Flip, spray opposite side with cooking spray and cook additional 10-12 minutes, until chicken is cooked through and internal temperature reaches 170°F. |
| Step 4 |
| While chicken cooks, whisk together IPA, shallot, lemon zest, honey and mustard in small bowl. Slowly pour in oil, whisking constantly, until dressing emulsifies. Season with salt and pepper, to taste. |
| Step 5 |
| Divide arugula among serving plates and top with 2 rounds of goat cheese. Top with chicken and serve with IPA vinaigrette. |
