Using meat mallet, pound chicken breasts between sheets of plastic wrap (or you can “recycle” the inner wrapper from cereal for this – works great!) to 1/2” – 3/4″ thickness. Preheat oven to 375 degrees. Mix soft pretzel crumbs with basil, parsley, rosemary, thyme, salt and pepper in a flat dish. Dip chicken breasts in whipping cream. Coat chicken on both sides with soft pretzel crumb mixture. Arrange chicken in 15 X 10 X 2 inch glass baking dish. Bake uncovered until breadcrumbs are golden and chicken is cooked through, about 30 minutes. Garnish with additional fresh herbs.
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