Pretzels in Paradise

Make juicy and flavorful Pretzel Coated Stuffed Chicken Breasts for National Pretzel Day April 26th.


By Colleen Walsh Fong


Humble monks have been the source of some pretty great things. In Ireland they kept books and the written word alive during the dark ages. In European countries they developed some delicious libations from wine varietals to Lenten bock beer. But I think my favorite thing from monks is pretzels. Most authorities attribute German monks with their invention and cite the German name “brezel” as coming from the Latin “bracellus” meaning little arms. It’s easy to think of the traditional pretzel twists as a hug.


I love the taste of pretzels. One of my earliest memories is of walking with my older siblings to the neighborhood store in my metro-Chicago home town. A glass container filled with salted pretzel sticks sat next to the cash register and a penny would score me two of them. It was my favorite treat. Since those early days I’ve branched out to enjoy all sorts of pretzels including hot and buttered soft ones, chocolate-covered ones, little pretzel sticks, and even pretzel rolls, which can be found in most supermarkets and make great substitutes for sandwich bread.


A few years ago I started using crushed up pretzels as breading for chicken cutlets and other meats. I created a delicious stuffed chicken breast coated with pretzel crumbs. I’m making it for National Pretzel Day on April 26th and I share it with you below so you can do the same.


Pretzel Stuffed Chicken Rolls




·      6 Asparagus Spears

·      2 Boneless, Skinless Chicken Breasts

·      1/4 lb Ground Turkey Breast

·      2 tsp Onion Powder

·      2 tsp Garlic Powder

·      1 tsp Ground Marjoram

·      Salt and Pepper to taste

·      1 Egg

·      1/4 C and 1 tsp Dijon Mustard

·      2 Boneless, Skinless Chicken Breasts

·      Thin Butchers Twine

·      Olive Oil Cooking Spray

·      4 oz Small Pretzel Sticks




·      Preheat oven to 425°.

·      Cut bottoms off of asparagus spears leaving 2.5” long tops.

·      Steam asparagus until still crunchy, about 5 minutes. Remove from steamer and immediately immerse in cold water to stop cooking.

·      Blend ground turkey breast, onion powder, garlic powder, marjoram, salt, pepper, egg, and 1 tsp mustard, to make turkey sausage.

·      Set mixture aside.

·      Make a 1.5” horizontal slit in the narrowest end of each chicken breast and season each with salt and pepper to taste.

·      Press half of sausage mixture into the slits of each breast.

·      Push 3 asparagus tips into the middle of the sausage in each breast. 

·      Use cooking twine to truss the breasts. 

·      Spread remaining mustard all over breasts.

·      Place pretzels into Ziploc bag, and smash with meat tenderizer to make pretzel crumbs.

·      Put breasts into bag and shake to coat.

·      Coat the bottom of a baking dish with cooking spray. Place the breasts into the dish and put it into a 425° oven.

·      Cook at that temperature to sear for 5 minutes, then reduce oven heat to 325°. Cook about 25 minutes longer. Breasts should be cooked through with no pink remaining, but still juicy.

·      Remove from oven and serve hot.



This dish goes well with a light and crunchy green salad and some scrumptious steamed potatoes.


Put some spring into your step with these asparagus stuffed, white meat treats. Enjoy National Pretzel Day the Easy way!


Find lots more of Colleen’s easy recipes, creative food ideas, and great cooking tips here.


Photos courtesy of Easy Weekly Meals

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