Rachael Ray'S Pretzel-Crusted Chicken Fingers And Zucchini Recipe

Name: Rachael Ray'S Pretzel-Crusted Chicken Fingers And Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Melt the butter in a saucepan over medium heat.
2
Whisk in flour and cook for 1 minute, then whisk in the chicken broth and milk.
3
When the milk begins to bubble, stir in the cheese and mustard.
4
Season the sauce with salt and pepper, remove from heat and cover to keep warm.
5
Preheat the oven to 250 degrees.
6
Using a food processor, finely grind the pretzels.
7
Transfer to a shallow bowl and add the thyme.
8
In another shallow bowl, beat the eggs.
9
Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again.
10
Repeat with the chicken.
11
In large skillet, heat 1/2 cup olive oil over medium heat.
12
Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
13
Drain on paper towels; keep warm on a baking sheet in the oven.
14
Repeat with the zucchini, adding more oil if necessary.
15
Serve the chicken fingers and zucchini sticks with the cheese sauce.

1211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons flour, 1/2 cup chicken broth, 1/2 cup milk, and more.

Yes, Rachael Ray'S Pretzel-Crusted Chicken Fingers And Zucchini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachael Ray'S Pretzel-Crusted Chicken Fingers And Zucchini

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