This recipe can be found on page 29 of the October/November 2010 issue of Taste of Home Simple & Delicious. It can also be found here.
I think this would make a great appetizer if they were cut into chicken tender size. The chicken has a hint of sweetness from the maple syrup, but it is not overpowering. After eating a few bites my husband said that it tasted "bland". He decided to add some Frank's Red Hot to his. I mixed up some honey and mustard as a dipping sauce. I must say with the honey mustard it was delicious and I will be making it again with the sauce. I liked that this recipe only had a few ingredients and was easy to prepare.
- 4 boneless skinless chicken breast halves (5 ounces each) (I only used 3)
- 1 egg
- 1/2 cup of maple syrup
- 1-1/2 cups of crushed pretzels
- 1/4 cup of canola oil
- First flatten the chicken breasts to 1/2-in. thickness.
- Then in a shallow bowl whisk the egg and the maple syrup.
- Next put the pretzels in a separate shallow bowl.
- Dip the chicken in the egg mixture and coat with the pretzels.
- Finally in a large skillet, cook the chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear.