The Lazy Woman’s Plan / Pretzel-Crusted Chicken

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OK, really, I’m not lazy, right? Just pregnant! Tonight we had frozen pizza for dinner. It was pretty good.

Here’s the plan for this week.

I still haven’t made Chicken Cordon Bleu. Is that completely embarassing? So we’re having it tomorrow night. I don’t think any of the ingredients are toxic yet. Speaking of toxic … I cleaned out the fridge on Friday. Everything with a bad date went. Everything scary. It left some milk, a bag of limes, and ketchup. (That’s a slight exaggeration. But I did throw out a ton of stuff and the fridge was pretty bare.)

I am making a triple batch of Ziti with Italian Sausage. Sometime when I have some energy…I am not sure when that will be because Tuesday night I am teaching Bible study, Wednesday night I am giving a presentation to one of the girls’ groups at church, and Thursday I am volunteering. So tomorrow it is, I guess! I am making one batch for us, which will feed us a lot (maybe eat some, freeze some), and two dishes to take to friends in the next month or so. It will freeze well, I think. I hope.

I also bought ingredients to make Pretzel Chicken, Stromboli, and a preseasoned tilapia fillet I can throw in the oven quickly. Since we’re leaving Friday for Ohio though and eat at church on Wednesday, I imagine the first chicken and ziti will last us this week, and the others will be next week’s meals. Yay! We did great budget-wise at the grocery so that makes me very happy we should be able to stretch most of it to two weeks. And I think it had been at least 10 days since I had been before today.

For your recipe-ing pleasure, here is the Pretzel Chicken recipe. I first made this for my wonderful friend Jill when her hubby tore his ACL and she was waiting on him hand and foot. She needed a break! It’s a yummy recipe and can easily be made with whatever chicken pieces you have on hand, including boneless breasts.

Pretzel-Coated Chicken Drumsticks

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 70 minutes

Yield: 5 servings


  • 1/2 c. butter, melted
  • 1/4 to 1 tsp. cayenne pepper, depending on your tolerance for heat
  • 1/8 tsp. garlic powder
  • 1 c. finely crushed pretzels
  • 1/4 c. chopped pecans
  • 1/2 tsp. pepper
  • 1 1/2 to 2 lbs. chicken drumsticks


In a shallow bowl, combine the butter, cayenne, and garlic powder. In another shallow bowl, combine the pretzels, pecans, and pepper. Dip chicken in butter mixture, then roll in pretzel mixture.

Place in a greased 9 by 13 baking dish. Bake uncovered at 350F for 50-55 minutes or until the chicken juices run clear, turning once.


from Simple & Delicious Magazine, May/June 2006


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