Pretzel Chicken

total time:  about 30 minutes serves 4  

2 boneless, skinless chicken breasts
 about 6 ounces of salted pretzels
 salt and pepper  
2 eggs vegetable oil
1 tablespoon butter  
1 tablespoon flour
1 cup milk
1 tablespoon spicy mustard
 2 cups shredded sharp cheddar cheese
fresh flat-leaf parsley, for garnish

Completely butterfly each of the chicken breasts, making a total of 4 thin chicken breasts. One by one, put the chicken breast in between 2 pieces of plastic wrap and flatten slightly with a mallet.
Put the pretzels in ziplock bag and smash until you have fine crumbs. Put the crumbs in a shallow dish and season with salt and pepper. In another shallow dish, beat the eggs.

In a large saute pan over medium heat, heat up the oil, about 1/8″ deep. Dip each chicken piece into the pretzels, then into the eggs, then back into the pretzels. Add to the hot oil in the pan. Put the chicken into the hot oil and cook until the pretzels are browned and the chicken is cooked through. This only takes about 3 or 4 minutes on each side. Meanwhile, make the sauce. In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the milk and the mustard, and cook until slightly thickened. Stir in the cheese. Season with salt and pepper, if needed.

Bake @ 375 for 15 to 20 minutes.

Santa Fe Chicken

Ingredients

	Calories: 171.9 • Fat: 1.6g • Fiber: 3.8g
24	oz (1½) lbs chicken breast
14.4	oz can diced tomatoes with mild green chilies
15	oz can black beans
8	oz frozen corn
¼	cup chopped fresh cilantro
14.4	oz can fat free chicken broth
2	Small Cans of Green Chilis
1	tsp garlic powder
1	tsp onion powder
1	tsp cumin
1	tsp cayenne pepper (to taste)
	salt to taste

Directions

Combine chicken broth, beans, corn, tomatoes, cilantro, green chilis, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice, cheese and sour cream.
I like to thicken the sauce by adding in flour or corn starch when I take the chicken out to shred it.