Pretzel-crumbed Chicken

Name: Pretzel-crumbed Chicken
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Artichoke Quarters; Bell Pepper; Bell Peppers; Butternut; Chicken; Free-range Chicken Breast; Free-range Chicken Breasts; Green Leaves; Honey; Jasmine Rice; Roasted Garlic Mayo; Salted Pretzels; Smokey Spiced Flour; Smoky Spiced Flour

We’re taking pretzels out of the snacking cupboard and onto the dinner table! This will make the delightful crunch of your crumbed chicken, which will be sided with fluffy jasmine rice, a salad of fresh greens, artichokes & oven-roasted butternut & bell peppers. Finished with a honey-garlic aioli.

Pretzel-crumbed Chicken

with jasmine rice, honeyed aioli & roasted vegetables

4.6

68 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Egg/s
Paper Towel

Serves 1

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Butternut
Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CUT, CLING WRAP, THEN COAT
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. Slice into one side of the breast, starting at the thicker end and ending at the thinner point (don’t cut all the way through.) Open up the butterflied breast, cover with cling wrap, and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap. In a bowl, whisk together 1 egg and a tsp of water. Prepare two more shallow dishes: one containing the spiced flour (lightly seasoned) and one containing the crushed pretzels. First, coat the chicken breast in the seasoned flour, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the pretzels. Place the crumbed chicken breast onto a separate roasting tray and bake in the hot oven until golden and crunchy, 8-10 minutes.
ADD MORE COLOUR
When the Butternut reaches halfway, scatter over the pepper strips, toss to combine, and return to the oven for the remaining time.
Honey-GARLIC AIOLI
In a bowl, combine the Honey with the garlic mayo and seasoning. Loosen with a splash of water. Set aside.
OKE-DOKE ARTICHOKE
In a salad bowl, toss together the rinsed leaves, the chopped artichokes, the roasted veg, a drizzle of olive oil, and seasoning. Set aside.
WHAT A FEAST!
Serve up the steaming rice and top with the crumbed Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Drizzle over the Honey aioli. Side with the roasted veg & green leaf salad.

Jasmine Rice - 75ml
Butternut - 250g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Smoky Spiced Flour - 40ml
Salted Pretzels - 50g
Bell Pepper - 1
Honey - 7,5ml
Roasted Garlic Mayo - 1 unit
Green Leaves - 20g
Artichoke Quarters - 30g

Download the Recipe

Serves 2

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Butternut
Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CUT, CLING WRAP, THEN COAT
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. Slice into one side of each breast, starting at the thicker end and ending at the thinner point (don’t cut all the way through.) Open up the butterflied breasts, cover with cling wrap, and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap. In a bowl, whisk together 1 egg and a tsp of water. Prepare two more shallow dishes: one containing the spiced flour (lightly seasoned) and one containing the crushed pretzels. First, coat the chicken breasts in the seasoned flour, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the pretzels. Repeat with each chicken breast. Place the crumbed chicken breasts onto a separate roasting tray and bake in the hot oven until golden and crunchy, 8-10 minutes.
ADD MORE COLOUR
When the Butternut reaches halfway, scatter over the pepper strips, toss to combine, and return to the oven for the remaining time.
Honey-GARLIC AIOLI
In a bowl, combine the Honey with the garlic mayo and seasoning. Loosen with a splash of water. Set aside.
OKE-DOKE ARTICHOKE
In a salad bowl, toss together the rinsed leaves, the chopped artichokes, the roasted veg, a drizzle of olive oil, and seasoning. Set aside.
WHAT A FEAST!
Serve up the steaming rice and top with the crumbed Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Drizzle over the Honey aioli. Side with the roasted veg & green leaf salad.

Jasmine Rice - 150ml
Butternut - 500g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Smoky Spiced Flour - 80ml
Salted Pretzels - 100g
Bell Pepper - 1
Honey - 15ml
Roasted Garlic Mayo - 2 units
Green Leaves - 40g
Artichoke Quarters - 60g

Download the Recipe

Serves 3

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Butternut
Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CUT, CLING WRAP, THEN COAT
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. Slice into one side of each breast, starting at the thicker end and ending at the thinner point (don’t cut all the way through.) Open up the butterflied breasts, cover with cling wrap, and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap. In a bowl, whisk together 2 eggs and a tsp of water. Prepare two more shallow dishes: one containing the spiced flour (lightly seasoned) and one containing the crushed pretzels. First, coat the chicken breasts in the seasoned flour, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the pretzels. Repeat with each chicken breast. Place the crumbed chicken breasts onto a separate roasting tray and bake in the hot oven until golden and crunchy, 10-12 minutes.
ADD MORE COLOUR
When the Butternut reaches halfway, scatter over the pepper strips, toss to combine, and return to the oven for the remaining time.
Honey-GARLIC AIOLI
In a bowl, combine the Honey with the garlic mayo and seasoning. Loosen with a splash of water. Set aside.
OKE-DOKE ARTICHOKE
In a salad bowl, toss together the rinsed leaves, the chopped artichokes, the roasted veg, a drizzle of olive oil, and seasoning. Set aside.
WHAT A FEAST!
Serve up the steaming rice and top with the crumbed Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Drizzle over the Honey aioli. Side with the roasted veg & green leaf salad.

Jasmine Rice - 225ml
Butternut - 750g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
Smoky Spiced Flour - 120ml
Salted Pretzels - 150g
Bell Peppers - 2
Honey - 22,5ml
Roasted Garlic Mayo - 3 units
Green Leaves - 60g
Artichoke Quarters - 90g

Download the Recipe

Serves 4

READY THE RICE
Preheat the oven to 200°C. Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Butternut
Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CUT, CLING WRAP, THEN COAT
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. Slice into one side of each breast, starting at the thicker end and ending at the thinner point (don’t cut all the way through.) Open up the butterflied breasts, cover with cling wrap, and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap. In a bowl, whisk together 2 eggs and a tsp of water. Prepare two more shallow dishes: one containing the spiced flour (lightly seasoned) and one containing the crushed pretzels. First, coat the chicken breasts in the seasoned flour, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the pretzels. Repeat with each chicken breast. Place the crumbed chicken breasts onto a separate roasting tray and bake in the hot oven until golden and crunchy, 10-12 minutes.
ADD MORE COLOUR
When the Butternut reaches halfway, scatter over the pepper strips, toss to combine, and return to the oven for the remaining time.
Honey-GARLIC AIOLI
In a bowl, combine the Honey with the garlic mayo and seasoning. Loosen with a splash of water. Set aside.
OKE-DOKE ARTICHOKE
In a salad bowl, toss together the rinsed leaves, the chopped artichokes, the roasted veg, a drizzle of olive oil, and seasoning. Set aside.
WHAT A FEAST!
Serve up the steaming rice and top with the crumbed Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Drizzle over the Honey aioli. Side with the roasted veg & green leaf salad.

Jasmine Rice - 300ml
Butternut - 1kg
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Smokey Spiced Flour - 160ml
Salted Pretzels - 200g
Bell Peppers - 2
Honey - 30ml
Roasted Garlic Mayo - 4 units
Green Leaves - 80g
Artichoke Quarters - 120g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Pretzel-crumbed Chicken?

The preparation time for Pretzel-crumbed Chicken with jasmine rice, honeyed aioli & roasted vegetables is between 30 and 45 minutes.

What is the total time required to make Pretzel-crumbed Chicken with jasmine rice, honeyed aioli & roasted vegetables?

The total time required to make Pretzel-crumbed Chicken with jasmine rice, honeyed aioli & roasted vegetables is between 45 and 60 minutes.

How many servings does Pretzel-crumbed Chicken provide?

4 servings

What are the main ingredients in Pretzel-crumbed Chicken?

Artichoke Quarters, Bell Pepper, Bell Peppers, Butternut, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Green Leaves, Honey, Jasmine Rice, Roasted Garlic Mayo, Salted Pretzels, Smokey Spiced Flour, Smoky Spiced Flour

What is the nutritional information of Pretzel-crumbed Chicken?

Calories: 953, Carbs: 161 grams, Fat: grams, Protein: 54.3 grams, Sugar: 20 grams, Salt: 965 grams

How do I prepare Pretzel-crumbed Chicken?

GOLDEN BUTTERNUT: Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). READY THE RICE: Preheat the oven to 200°C. Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. CUT, CLING WRAP, THEN COAT: Pat the chicken dry with paper towel. Slice into one side of each breast, starting at the thicker end and ending at the thinner point (don’t cut all the way through.) Open up the butterflied breasts, cover with cling wrap, and pummel with a rolling pin or bottle to create an even thickness. Remove the cling wrap. In a bowl, whisk together 1 egg and a tsp of water. Prepare two more shallow dishes: one containing the spiced flour (lightly seasoned) and one containing the crushed pretzels. First, coat the chicken breasts in the seasoned flour, dusting off any excess flour. Next, coat in the whisked egg, and, lastly, coat in the pretzels. Repeat with each chicken breast. Place the crumbed chicken breasts onto a separate roasting tray and bake in the hot oven until golden and crunchy, 8-10 minutes. ADD MORE COLOUR: When the butternut reaches halfway, scatter over the pepper strips, toss to combine, and return to the oven for the remaining time. HONEY-GARLIC AIOLI: In a bowl, combine the honey with the garlic mayo and seasoning. Loosen with a splash of water. Set aside. OKE-DOKE ARTICHOKE: In a salad bowl, toss together the rinsed leaves, the chopped artichokes, the roasted veg, a drizzle of olive oil, and seasoning. Set aside. WHAT A FEAST!: Serve up the steaming rice and top with the crumbed chicken. Drizzle over the honey aioli. Side with the roasted veg & green leaf salad.