This is part two of my Good Morning Texas ‘lunchbox for dinner’ segment. It’s not just about cold cuts, you can make a hot meal out of a few lunchbox staples and make it taste completely unique. In this recipe I used crushed pretzels as a breading for chicken, but you could easily use potato or tortilla chips, or even gold fish! And while I used carrot sticks as my side, you could easily toss celery into a Chinese stir fry one night or used sliced ham to make Chicken Cordon Bleu. Your creativity (and a few refrigerator basics) are all you need in the kitchen to get dinner on the table in a hurry!
Pretzel Crusted Chicken
4 boneless skinless chicken breasts
1/2 cup flour
1.5 cups lowfat buttermilk
1.5 cups pretzels
oil for frying or vegetable oil spray for baking
In a ziplock bag, pound pretzels until they form a coarse meal. Dredge the chicken in flour (dusting off excess) then dip in buttermilk and finally coat in crushed pretzels. Pan fry until browned or spray with vegetable oil and bake at 350 for 20 minutes.