Crumby Chicken

Ever go to make a dish you are craving, but you are missing an integral ingredient? After purchasing everything needed for a delicious chicken and balsamic dinner, I realized there were no bread crumbs or panko flakes to be found in my house.

Enter the Archer Farms Maui onion pretzels.

3 Chicken breasts, butter flied and cut into medium pieces
1/2 bag Archer Farms Maui onion pretzels
1/2 cup flour, seasoned, on plate
1 Egg, beaten with 2 tbsp. water for egg wash
6 leaves of basil
1# of grape tomatoes, chopped
8 oz. fresh mozzarella, sliced
1 red onion, finely diced
3 cloves of garlic, finely diced
Balsamic and olive oil to taste
Farfalle

Grind the pretzels and use in lieu of the panko flakes. Put a frying pan with a fair amount of cooking oil on medium heat to get it hot enough to fry the chicken.
Dip the chicken into the egg wash, then into the flour, back into the egg wash, and then into the pretzel crumbs. Cook the chicken for 3-4 minutes on each side, or until the outside is nicely browned, but not burnt. Place the chicken on a baking tray, and lay the fresh mozzarella over each piece of chicken, and then melt in a 350 oven.
Heat the olive oil in a small sauce pan, and then saute the onion until it sweats, and then the garlic, and then add in a 1/2 cup of balsamic vinegar and let cook for 3-4 minutes. Add this sauce to the tomatoes and basil, and any extra fresh mozzarella, and then plate with the farfalle and chicken.