Gluten/Dairy-Free Pretzel Crusted Chicken with Creamy Dijon Sauce

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Coming at you with another recipe out of the Oktoberfest bonus recipe packet inside The Autoimmune Edible Rx!

This recipe is one I developed for my personal chef clients years ago but have never made for my family before, and after trying it, my husband said...

"That one's going in the recipe book!"

That's right!

One of my goals for 2027 is to start putting together my first ever cookbook for you!

So...

Let me know in the comments below...

Do you think this one should be included?

Hope you try it! If you do, share a photo to your social media and tag me in it so I can see your creation!

xo,

Laura

Gluten/Dairy-Free Pretzel Crusted Chicken with Creamy Dijon Sauce

Serves 4

(c=cup; t=teaspoon; T=tablespoon)

INGREDIENTS:

CHICKEN:

2 c gluten-free pretzels

1/4 c nutritional yeast (non-fortified nutritional yeast if you have MTHFR)

1/4 c almond flour (optional) (substitute more pretzels if you have a nut allergy)

1/2 t garlic powder

2 organic pastured eggs

Sea salt and black pepper to taste

4 organic chicken cutlets (or 2 organic breasts cut in half lengthwise then pounded to an even thickness)

Spray avocado oil

SAUCE:

Drizzle of organic extra virgin olive oil

Sm. pad of grass-fed butter or organic grass-fed ghee

1/4 sm. onion, diced small

1 sm. garlic clove, minced

1/2 can of organic unsweetened coconut milk

~2 T organic Dijon mustard

Sea salt and black pepper to taste

INSTRUCTIONS:

1.) Preheat oven to 425°F/220°C and line a large rimmed baking sheet with parchment paper.

2.) Place pretzels, nutritional yeast, garlic powder, and a pinch of pepper in a blender and pulse 5-6 times to grind into breadcrumbs. Taste and adjust seasoning by adding more of anything you'd like to taste more of then pour into a large mixing bowl or a lasagna dish for dredging.

3.) In a separate large mixing bowl or lasagna dish, add the eggs and a pinch of salt and pepper and beat.

4.) Dredge chicken in beaten eggs then in pretzel breadcrumbs and arrange evenly on parchment paper lined baking sheet - leaving 1/2" in between each piece to ensure even cooking.

5.) Spray lightly with avocado oil then bake for about 10-15 minutes depending on thickness until an instant read thermometer inserted into the thickest part of each cutlet reaches 175°F/80°C.

6.) While chicken is baking, heat a small stainless steel or cast iron skillet over medium heat until hot. Coat with olive oil then add a small pad of butter.

7.) Add onions and garlic and saute with a pinch of salt and pepper until tender.

8.) Add coconut milk and dijon mustard then mix to combine.

9.) Taste and adjust by adding more of anything you'd like to taste more of, then drizzle over chicken and serve with your favorite vegetable sides.