You know you’re getting old when…
Ok, so there are a lot of things that I could use to finish this sentence. But today, we are talking grocery shopping. And let me tell you. You know you’re getting old when going to the grocery store becomes a big chore. And honestly, it’s probably not even that I’m getting older, but the fact that I have 2 young children. (Don’t even get me started on how much it stresses me out to even think about going to the grocery store when #3 comes!)
A lot of the time, I just grin and bear it. We do have to go to the store, after all. But lately, I haven’t even been wanting to attempt it. (Pushing a grocery cart alone is hard work when you are 8 months pregnant. It’s too much trying to wrangle in 2 kids at the same time!!) So most of the time, I have been leaving one child at home with my husband while I take the other, or I will wait until both are in bed for the night and I’ll go all by myself – which is actually quite nice!
I’m pretty anal about my grocery list. It has to be organized, and I like to stick to it. When I have one or both of the kids with me, they are constantly begging for one thing or another, and sticking to the list is pretty difficult. But every once in awhile, I’ll spot something that will make even me break from that grocery list. And there is one thing that has been taunting me for quite some time – Pretzel Crisps.
I’ve been through my fair share of pretzels in the last 7-ish months. I’m still feeling nauseous, and it is eating that will usually help me feel a little better. Sweets make it worse, so I always find myself grabbing something easy – like pretzels. Enter the Pretzel Crisps. Talk about the perfect snack. So many fabulous flavors – like Buffalo Wing, Everything, and Jalepeno Jack. I’ve made my way through plenty of these now – all for the sake of stopping the nausea!
But sometimes, you want to go a step further than snacking. Take that snack into dinner time. This wasn’t my first time making pretzel crusted chicken. But these Pretzel Crisps are perfect for coating chicken! I originally wanted to use the Buffalo Wing flavor and make a blue cheese sauce, but seeing that my family doesn’t really care for anything spicy, I thought that Garlic Parmesan with a cheesy garlic and herb sauce would be the way to go. And I wasn’t disappointed at all!! Even the kids ate this – which is saying a lot because they are extremely picky these days.
I kept my pretzel crumbs a little on the bigger side, mostly because I had 2 sleeping children when I made this and didn’t want to use the food processor to make the crumbs fine. But it will work either way – big crumbs or small! And the cheese sauce totally puts this over the top. Who wouldn’t love this??
What is your favorite snack food – and do you ever incorporate it into dinner?
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Garlic Parmesan Pretzel Crisp Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Chicken breasts are covered with a pretzel coating and served with a cheesy sauce.
- 2 (8-10-oz) boneless, skinless chicken breasts
- 1 egg
- 1/3 cup milk
- 1 1/4 cups pretzel crumbs from Garlic Parmesan Pretzel Crisps
- vegetable oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- fresh parsley, for garnish
- 1/2 cup soft garlic and herb cheese
- Preheat the oven to 225F.
- With a sharp knife, butterfly each chicken breast, making a total of 4 thin chicken breasts. Season with salt and pepper.
- In a shallow bowl, lightly whisk together the egg adn milk. Place the Pretzel Crisp crumbs in another shallow bowl.
- Place about 1/8 inch of oil in the bottom of heavy duty skillet. Heat over medium heat.
- Take each chicken piece and dip in the egg mixture. Then dip in the pretzel crumbs, using your hands ot press the crumbs into the chicken if needed. Transfer to the hot pan. Cook the chicken until cooked through, turning once, about 3 or 4 minutes on each side. Transfer the chicken to a sheet pan and place in the oven to keep warm.
- In a medium skillet, melt the butter. Whisk in the flour and cook for about 1 minute. Slowly whisk in the milk. Cook until the mixture starts to thicken. Stir in the cheese, then season with salt and pepper.
- Serve the chicken with the cheese sauce, and garnish with chopped fresh parsley.
Other fun recipes using Pretzel Crisps:
5 Ingredient Pretzel Crisps Toffee Bark from My Life as a Mrs.
Peppermint Pretzel Crisps from Veronica’s Cornucopia
Chocolate Peanut Butter Pretzel Bites from The Novice Chef
Caramel Pecan Pretzels from Bake Your Day
**I was provided with product from Pretzel Crisps, but all opinions are my own. I really did love these pretzels!!**
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