Receta Gratify Gluten-Free Pretzel Coated Chicken with Mustard Cream Sauce & GIVEAWAY
Gratify Foods’ crushed pretzel cracker crusted chicken breasts with fresh carrots, purple and yellow fingerling potatoes
Disclosure: This is a compensated post in collaboration with Gratify Foods. Thank you for supporting brands that support The Heritage Cook. As always, all opinions are my own.
As you know, I am always on the lookout for new gluten-free foods to try out. And I have a real gem today. I am delighted to share the latest treats from Gratify Foods with you. You are going to love today’s recipe and the crackers I used! And to make it even sweeter, the wonderful folks at Gratify are going to send a $50 gift pack to one lucky reader – that could be you!
Gratify has been making gluten-free products for decades for people around the world and certify all products through the Gluten-Free Certification Organization (GFCO), part of the Gluten Intolerance Group (www.gluten.net). Head over to their website to check out their broad selection of gluten-free pretzels and crackers. You can enjoy their entire line of products without worry! They even have small snack size packages that would be perfect to send to school with your kids.
Combining Gratify Foods’ Pretzel Crackers for Breading and my favorite mustard from Dijon = WIN
Their new line of Gluten-Free Pretzel Crackers and Baked Bites are delightful and put a whole new spin on gluten-free snacking. The New Pretzel Bites are available in Sea Salt, Buffalo Wing, and Tuscan Herbs; the New Baked Bites Crackers are both sweet and savory, coming in Original, Cinnamon, Everything, and Tuscan Herbs. They are perfect for dipping, as a base for toppings, and enjoying straight out of the box. If you are more in the mood for a sweet/salty bite, don’t miss their chocolate-dipped pretzels, especially during the holidays. Oh yeah, now we’re talking!!
Pretzel Crackers – is it a pretzel or a cracker? No need to choose, these new treats satisfy your cravings for crunchy goodness with a gluten-free line of snacks. They have the look and taste of a pretzel with the bite and texture of a cracker. You’ll notice in the recipe that I call for 1-1/2 boxes of the Sea Salt variety … that’s so you can coat the chicken and still have some leftover to snack on because they are addictive!
I used to eat a ton of pretzels before my diagnosis, especially fat crunchy rods dipped in yellow mustard – oh baby – and I still crave that flavor combination. When Gratify sent me samples to use to create a recipe for you guys I immediately picked the Sea Salt Pretzel Crackers. I was excited to use them to make a pretzel crust on boneless chicken breasts. And to bring in the mustard flavor I love, I made a creamy mustard-shallot sauce. It is so good that you could use it all on its own as a dipping sauce, especially with the Pretzel Crackers!
The chicken is a snap to make. You need something to help keep the pretzel crumbs on the chicken and I used a seasoned mayonnaise. Before you shake your head and dismiss this, remember that mayo is just eggs and oil with a little lemon juice whipped into an emulsion – similar to ingredients you would use with the regular breading technique. The light layer you brush on helps hold the moisture in the chicken, which, when using boneless skinless breasts, can have a tendency to dry out as they cook. Whisk the flavorings in and brush it over the chicken pieces and immediately drop them into the pretzel crumbs. Press them to make sure most of them stick, place them on a rack set into a baking sheet, and bake until cooked through. The pretzel crust stays crunchy and the chicken is moist and tender … the perfect combo. Then you add the mustard sauce and it launches it out of the stratosphere!
Chicken breasts breaded with crumbled pretzel cracker crust
This dinner is casual and quick so you can make it for a weeknight meal or it can be dressed up and elegant enough for a fancy dinner party. Change up the veggies you serve alongside and suddenly you have a meal worthy of candlelight and wine. If you are going fancy, make sure the crumbs are broken up more finely – the chunkier the coating, the more casual it appears on the plate.
OK, now let’s get to that Giveaway!
Follow the directions in the Rafflecopter below the recipe. The more entries you have, the better your chances of winning. I will use a random number generator to pick the winning entry. If I don’t get a response within 48 hours of notification, I will draw a back-up winner. The winner will receive a gift pack of assorted Gratify Gluten-Free Snacks, valued at $50! You will have enough snacks to throw a heck of a great party!!
Give Gratify a try and enjoy having safe and delicious gluten-free treats again … they are so good you won’t even know they are gluten-free!
Good luck!
Jane’s Tips and Hints:
When you’re making the sauce, the double reduction steps really intensify the flavors – it is worth the time. Once you have it made, taste and if the mustard is too strong add more cream, a tablespoon at a time, whisking and re-tasting after each addition.
Whenever you are doing any breading, always keep one hand dry and use the other to dip in and out of the liquids. This will help you always have one hand that can move a pan off a burner, answer the phone, etc.
Gluten-Free Tips:
Gratify products are all gluten-free!
Prepare the Chicken: Move a rack to the center of the oven and preheat to 400°F. Set a wire rack in a baking sheet with sides. Spray the rack with cooking spray and set aside. Place the Gratify Pretzel Crackers in a resealable plastic bag or your food processor. Use a rolling pin to crush the pretzels, leaving some larger pieces along with crumbs. If using a food processor, pulse until coarsely ground. Transfer to a shallow wide dish, such as a pie plate or 9-inch square baking pan. In a small bowl, whisk together the mayonnaise, onion powder, and pepper. Brush this mixture on all sides of the chicken pieces. As each piece is coated, roll it in the crushed pretzels and place on the sprayed wire rack. Repeat with the remaining chicken. Bake the chicken for 20 to 30 minutes or until an instant read thermometer inserted in the center registers 158°F to 160°F. Timing will depend on the size of the chicken breasts and heat of your oven. Remove from the oven and let rest for about 5 minutes. The internal temperature of the chicken will rise to about 165°F giving you perfectly cooked, moist and tender chicken.
Make the Sauce: While the chicken is baking, place the wine and shallots in a heavy, small saucepan. Cook over medium-high heat, stirring often, until the liquid is reduced by at least half (to concentrate the flavors). Lower the heat to medium and stir in the cream. Simmer until reduced by half, about 3 to 5 minutes, stirring regularly. Whisk in the mustard, reduce the heat to low and simmer for a couple of minutes to help the flavors blend together. Taste and add salt or pepper if needed. If the mustard flavor is too strong, stir in a little more cream.
To Serve: Set a piece of chicken on each serving plate. Drizzle with the sauce, sprinkle with the chives or basil, and serve immediately along with your favorite vegetables.
Make Ahead: The sauce can be made a day or two in advance, refrigerated and rewarmed over low heat before serving. Notes Yield: 4 servings The intensity of the mustard flavor varies depending on the type of mustard used. Taste the sauce and adjust it until it tastes just right! By Jane Bonacci, The Heritage Cook © 2016. All rights reserved. The Heritage Cook ® http://theheritagecook.com/
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