Pretzel and Peanut-Crusted Chicken and Smashed Sweet Potatoes

Want something different to jazz up your chicken dinner?  This is it! 

 

 

Pretzel and Peanut-Crusted Chicken

1 bag salted pretzels, any shape
1/2 cup coarsely chopped honey-roasted peanuts
3 sprigs fresh thyme, leaves removed
Salt and pepper
2 eggs
16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
Honey mustard or barbeque sauce, for drizzling

Preheat oven to 300°F

Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add thyme, season with salt and pepper, and mix to combine.

Crack and beat 2 eggs in a second shallow dish with a splash of water.  Coat the chicken in the ground pretzels and peanuts, then the egg, then the pretzels again.

Preheat a large skillet with EVOO, enough to go 1/4 inch up the sides of the skillet, over medium-high heat. Add coated chicken pieces to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned. Transfer finished chicken strips to the oven to keep warm as you cook remaining strips.

Serve topped with a drizzle of honey mustard or barbecue sauce.

Smashed Sweet Potatoes

2 1/2 pounds sweet potatoes, peeled and sliced or cubed into bite-size pieces
Salt and pepper
1/2 cup warm chicken stock
1 teaspoon orange zest
Juice of 1/2 orange
A pinch cayenne pepper
2 tablespoons butter
A drizzle of honey

Place potatoes in a pot, cover with cold water and add some salt. Bring to a boil and cook to tender.

Drain and return potatoes to the warm pot. Mash with stock, orange zest and juice, cayenne, butter, honey, salt and pepper.

Thank you Rachael Ray!