Sometimes the best meal for the family is a simplistic, but tasty chicken dish with a side of veggies. This recipe only has 6 ingredients, but will look “fancy” when you make it. Impress your family tonight by making Stuffed Chicken Breasts with Fontina, Spinach and Sage. We roasted some broccoli and cauliflower too!
- ½ cup whole wheat flour
- ½ cup all purpose flour
- 2 tsp baking powder
- ½ tsp fine salt
- 1 cup plain Greek yogurt
- 1 Tbsp honey
- 1 large egg (for egg wash)
- Large grain Kosher salt
- Dill Pickle Dip
- ½ package (4 ounces) cream cheese, softened
- ½ cup sour cream
- 2 Tbsp dill pickle juice
- ¼ tsp garlic powder
- ? tsp pepper
- ½ cup dill pickles, diced
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or coat with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and honey, and mix until a rough dough forms.
- Dust work surface with some flour, dump the dough out onto the flour, and use your hands to bring the dough together into a ball.
- Knead dough for a minute or two until the dough is smooth. If sticky, slowly work in small amounts of more flour.
- Form the dough into a log and cut into 6 equal pieces. Roll each piece into a 4 inch stick and place on the prepared baking sheet making sure to leave space between each stick.
- Crack the egg into a small bowl and beat well. Use a pastry brush to coat each pretzel stick in a thin layer of the egg. A paper towel can also work if a pastry brush is unavailable. Sprinkle a big pinch of the Kosher salt over each stick.
- Bake the pretzel sticks until golden brown or about 15-20 minutes. Allow to cool slightly before enjoying with your favorite dip or as is.
- For Dill Dip: In a small bowl, whisk cream cheese, sour cream, pickle juice, garlic powder, and pepper until smooth and well combined.
- Gently fold in pickles. Serve immediately or refrigerate up to 4 hours.