Pretzel and Parmesan Crusted Chicken

Ingredients

• 1.5 teaspoons parsley dried
• 1.5 teaspoons rosemary dried
• 1 tablespoon basil fresh chopped
• 3 cloves garlic minced
• 0.5 teaspoon garlic powder 
• 4 servings ground pepper black to taste
• 1 teaspoon ground thyme 
• 1 cup olive oil light
• 0.7 cup freshly parmesan cheese shredded
• 7 ounces sourdough pretzels hard
• 4  chicken breast halves boneless skinless

Equipment

• food processor
• bowl
• oven
• whisk
• baking pan
• kitchen thermometer
• aluminum foil
• meat tenderizer

Directions

1. Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl.
2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1 inch.
3. Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese.
6. Mix in parsley and garlic powder by pulsing once or twice.
7. Transfer the mixture to a shallow dish.
8. Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
9. Press chicken into pretzel mixture, coating both sides.
10. Arrange coated chicken in a baking dish.
11. Sprinkle about 1 tablespoon additional pretzel mixture on top.
12. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
13. Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.