pretzel crusted chicken with stovetop baked beans and broccoli

pretzel crusted chicken with stovetop baked beans and broccoli

Who doesn’t love chicken tenders?

We made our own version, crusting them with salty pretzel pieces, then dipped in honey Dijon. They’re even more delicious with our quick stovetop baked beans. A spoonful of molasses and a pinch of paprika give them a mellow sweetness. We wanted small bits of broccoli (they get amazingly crispy when roasted in the oven), so we chopped right across the broccoli crown, remembering to scrape every last floret onto the baking sheet. Cook, relax and enjoy!

What you’ll need:
1 small onion
1 small red bell pepper
2 Tbsp ketchup
1 Tbsp light brown sugar
1½ Tbsp molasses
½ tsp paprika
15 oz can pinto beans
4 oz Rold Gold tiny twists or original thins pretzels
1 ¼ lb chicken tenders
1 lb broccoli crown
2 oz Maille honey Dijon
1- 2 large eggs
all-purpose flour
olive oil
coarse salt
freshly ground black pepper

Equipment:
large saucepan
strainer
2 rimmed baking sheets

Recipe steps:
1. Prep vegetables
Preheat oven to 425°F. Peel and finely chop onion. Cut pepper in half, remove stem and seeds and chop remaining.

2. Cook onion and pepper
Heat 1 tablespoon of oil in a large saucepan over medium high. Add onion and bell pepper. Season with salt and cook until softened, about 5 minutes.

3. Make beans
Add ketchup, brown sugar, ½ cup water, molasses, paprika and bring to a boil. Cook 1 minute. Drain beans and add to pan. Season with salt and pepper. Reduce to a simmer and continue to cook while chicken cooks.

4. Crush pretzels
Place pretzels in a bag and crush until finely ground (alternately pulse in a food processor). Transfer to a bowl or baking dish.

5. Coat chicken
Whisk egg in a bowl. Place ⅓ cup flour in a baking pan; season with pepper and 1 teaspoon salt. Cut any large tenders in half lengthwise. Coat in flour; shake off excess. Coat in egg (whisk in another egg if needed). Remove, letting excess drip off, then coat in pretzels. Place on a rimmed baking sheet.

6. Cook chicken & broccoli
Chop broccoli across from crown to stem. On a second sheet, toss with 2 tablespoons oil, pepper and 1 teaspoon salt. Bake both sheets for 15 minutes. Remove chicken and continue cooking broccoli until browned, about 5 more minutes. Serve with beans and mustard. Enjoy!