That kicks so much ass.
Posted by winston at June 11, 2004 10:10 AMI actually took your recipe and tried it. It is really good. I filed it away with my Emril's recipes.
Posted by Mike at August 9, 2004 5:28 PMI worship those utz cheeseballs. They are so buttery and crunchy and light - oy, yum! Our local costco has stopped carrying them, and I only occasionally get some smaller vats from a friend who sometimes finds them at her local Brooks pharmacy. Next time i get some though, I'm setting some aside to do this recipe - I like how your mind works.
Posted by foodnerd at September 16, 2004 11:12 PMhey, VERY VERY creative~~!!!!
Posted by b at March 9, 2006 9:03 PMYou should try coating chicken in dijon mustard (mixed with some eggwhite) and crushed prezels. mmmmm.... Also good for pork chops.
Posted by Pete at March 25, 2006 5:45 PMCheez ball cordon bleu sound great !! I am gonna try that.
And I have been using crushed pretzels for years instead of breadcrumbs.
Try dipping the chicken in BBQ sauce then the pretzels. Yummy !!! :)