Buffalo Chicken And Blue Pretzel Crisps Recipes

Steps:

• Place 9 Pretzel Crisps® in a single layer around the outside edge of an 8-inch pizza stone or ovenproof dish. Fill the center with the remaining Pretzel Crisps®. Top crisps evenly with garlic and artichoke pieces. Place small dollops of lemon hummus and pesto over crisps and then sprinkle with Peppadew peppers and vegan alternative mozzarella. Bake at 350°F for 10 minutes or until lightly browned. Remove from oven and serve warm.

Steps:

• In a small bowl, combine the chicken breast, celery, light mayonnaise, and hot sauce. Divide the mixture evenly between the two pretzels, spreading to coat the top of the pretzel. This is easier if your pretzels don't have giant holes in them. Top with the monterey jack cheese, and broil for 4-5 minutes, until the chicken mixture is warmed through and the cheese is bubbly and golden.

Steps:

• Using a rolling pin, crush Pretzel Crisps® until fine, but with some texture. Transfer to a clean plate. In a bowl, beat together the egg and one cup of the buffalo wing sauce, and set aside. Dip each chicken tender first in the egg mixture and roll to coat in the crushed pretzels.
• In a large skillet, heat oil over medium high heat until shimmering. Add chicken tenders and cook, turning often, until golden brown on all sides (about six minutes total). Transfer to paper towels to drain. In a small bowl, combine mayonnaise, sour cream, blue cheese, and Worcestershire sauce. Serve blue cheese sauce with chicken and remaining 1/2 cup or reserved wing sauce.