Pretzel-Crusted Chicken with Lemon IPA Vinaigrette
CHECK OUT OUR RECIPE BOOKLET! - Back PRINT THIS RECIPE: | 1 1/2 lbs. | RANGER® Free Range Thin Sliced Boneless Skinless Chicken Breasts | | | Kosher salt and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drapervalleyfarms.com.
Cooking tools:
- Food processor
- Microplane
- Instant-read thermometer
- Cooling rack
- Oven
- Baking sheet
- Aluminum foil
- Dish
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Plate
- Paper towel
Ingredients
- 1 1/2 lbs. RANGER® Free Range Thin Sliced Boneless Skinless Chicken Breasts
- Kosher salt
- 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
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