Rachaelrayspretzelcrustedchickenfingersandzucchini Recipes

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RACHAEL RAY'S PRETZEL-CRUSTED CHICKEN FINGERS AND ZUCCHINI



Rachael Ray's Pretzel-Crusted Chicken Fingers and Zucchini image

I got this from the March 2008 edition of Rachael Ray's magazine. It looks like something my family would enjoy.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
8 ounces sharp cheddar cheese, shredded
2 tablespoons spicy brown mustard
salt
pepper
1 (12 ounce) bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
2 zucchini, halved crosswise and cut into sticks
1 1/2 lbs chicken tenders
3/4 cup extra virgin olive oil

Steps:

  • Melt the butter in a saucepan over medium heat.
  • Whisk in flour and cook for 1 minute, then whisk in the chicken broth and milk.
  • When the milk begins to bubble, stir in the cheese and mustard.
  • Season the sauce with salt and pepper, remove from heat and cover to keep warm.
  • Preheat the oven to 250 degrees.
  • Using a food processor, finely grind the pretzels.
  • Transfer to a shallow bowl and add the thyme.
  • In another shallow bowl, beat the eggs.
  • Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again.
  • Repeat with the chicken.
  • In large skillet, heat 1/2 cup olive oil over medium heat.
  • Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
  • Drain on paper towels; keep warm on a baking sheet in the oven.
  • Repeat with the zucchini, adding more oil if necessary.
  • Serve the chicken fingers and zucchini sticks with the cheese sauce.

Nutrition Facts : Calories 1291.9, Fat 78.5, SaturatedFat 25.1, Cholesterol 374.1, Sodium 2039.6, Carbohydrate 78, Fiber 4.2, Sugar 5.5, Protein 69.1

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