Pretzel Chicken POUPON - Kraft Recipes Top
Comida Kraft
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Pretzel Chicken POUPON

Prep Time
Total Time

4 servings

Boneless skinless chicken breasts are dipped in a mixture of mustard and ranch dressing, coated in crushed pretzels and baked to crispy perfection.

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Make It

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  • Heat oven to 400°F.
  • Mix 3 Tbsp. mustard and 1 Tbsp. dressing in shallow dish. Mix pretzel crumbs, onion, parsley and pepper in separate shallow dish.
  • Dip chicken, 1 breast at a time, in mustard mixture, then in pretzel mixture, turning to evenly coat both sides of each breast with each mixture. Place on baking sheet sprayed with cooking spray.
  • Bake 15 min. or until chicken is done (165ºF). Mix remaining mustard and dressing; serve spooned over chicken.

Special Equipment Needed


Substitute 2 tsp. parsley flakes for the chopped fresh parsley.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 270
Total fat 13g
Saturated fat 2g
Cholesterol 70mg
Sodium 670mg
Carbohydrate 9g
Dietary fiber 1g
Sugars 2g
Protein 26g
% Daily Value
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Very good! Very good! Did change it some though (used honey mustard instead of dijon, also used the kraft light three cheese ranch dressing instead of the normal ranch, did make sauce to dip it in afterwards) Only bad thing about it is, it is very time consuming or at least it was for me. Way more time than what I wanted to spend on dinner. Will make again on nights I have lots more time.
Date published: 2009-01-07
Rated 4 out of 5 by from I changed a few things in this recipe- used honey mustard instead of dijon, used onion powder... I changed a few things in this recipe- used honey mustard instead of dijon, used onion powder instead of minced onion, and I coated the chicken with a mixture of 3 tablespoons each of the mustard and ranch. It turned out really good and not overly mustardy as I'm not a big fan of the stuff, but my husband is. We liked the sweetness the honey mustard gave it.
Date published: 2008-12-21
Rated 5 out of 5 by from A big hit at our house. A big hit at our house. Friends and family are always requesting to come over for dinner and wanting me to make this. I usually double the mustard/ranch mix and crush more pretzels though. It doesn't seem to be enough. Must be the size of the chicken breasts I use. This recipe is excellent!
Date published: 2014-01-11
Rated 5 out of 5 by from This recipe was excellent! This recipe was excellent! I used cilantro instead of parsley because I didn't have any and you couldn't even tell the difference! I would recommend crushing up the pretzels into as small of pieces as you can -- it can be hard to keep it on the chicken otherwise. Will make again and again!
Date published: 2009-11-04
Rated 3 out of 5 by from This recipe was just "okay" for me. This recipe was just "okay" for me. I did like the texture of the pretzel topping, but it didn't have much of a dijon or ranch flavor baked into it at all - it just kind of tasted like a piece of chicken with a crunchy topping. If I make it again, I think I'll add more sauce before baking.
Date published: 2010-01-26
Rated 4 out of 5 by from Made this recipe today and it was a big hit! Made this recipe today and it was a big hit! My husband ate 3 pieces, so I know that he liked it! Next time I will add more seasoning to the pretzel mixture. I didn't have parsley so I used some cilantro instead. It was very good!
Date published: 2009-05-26
Rated 5 out of 5 by from so good! so good! i didn't drizzle the extra sauce over the top though. the second time i made it, i didn't have any fresh parsley so i substituted dried dill, (about a tsp) and it was very tasty either way!
Date published: 2009-02-19
Rated 5 out of 5 by from This was really good. This was really good. I used salted pretzels and eliminated the additional salt in the recipe. And, I used 3tbsp dijon and 3 tbsp ranch for the coating which cut down on the strong mustard taste.
Date published: 2008-02-24
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