PRETZEL CRUSTED CHICKEN

This is the perfect recipe to enjoy with a nice cold beer.

PRETZEL CRUSTED CHICKEN
4 boneless, skinless chicken breast steaks
1 1/2-2 cups salted pretzels, any shape
1 tablespoon FRESH thyme leaves, chopped
FRESH ground sea salt and black pepper
2 LARGE eggs
2 tablespoons butter
2 tablespoons avocado oil

Place the pretzels in a food processor and grind until fine.
Heat a large stainless steel skillet with butter and vegetable oil over medium high heat.
Transfer the ground pretzels to a shallow dish, add the thyme, salt and pepper.
Beat 2 eggs in a second shallow dish with a splash of water.
One at a time, coat each chicken breast in the egg and then the ground pretzels.
Add the pretzel-coated chicken breast to the skillet, cooking in a single layer, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.

CHEESE SAUCE
FRESH ground sea salt and black pepper
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 1/2 cups, sharp yellow cheddar cheese, shredded (see notes)
2 heaping tablespoons mayonnaise
FRESH chopped Parsley leaves
1/4 small Vidalia onion, finely chopped

While the chicken is frying, in a medium sauce pan over medium heat, melt the butter and add the flour to it.
Cook flour and butter for 1 minute and then whisk in the milk.
When the milk comes to a bubble, stir in the cheese and mayonnaise until smooth.
Season with FRESH ground sea salt and black pepper.
Remove from the heat.
Plate chicken and drizzle with the cheese sauce.
Sprinkle with parsley and finely chopped onion if desired.

NOTES: