RACHAEL RAY'S PRETZEL-CRUSTED CHICKEN FINGERS AND ZUCCHINI
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
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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Tahiru Ganiyu
[email protected]I'm allergic to zucchini. Is there anything else I can use instead?
Joseph Renard
[email protected]I'm not a big fan of chicken fingers, but I'm willing to try this recipe because it looks so good.
Musthafa Musthafa
[email protected]This recipe looks delicious! I can't wait to try it.
Md Mahfuj Alom
[email protected]I would love to try this recipe, but I don't have a food processor. Do you think I could make the pretzel crumbs in a blender?
Jasmine Van der merwe
[email protected]I've made this recipe several times and it's always a hit. My family loves the chicken fingers and the zucchini.
Umer Tariq
[email protected]I'm not sure what I did wrong, but my chicken fingers didn't turn out crispy. They were still good, but they weren't as good as I had hoped.
Kunda C
[email protected]I made a few changes to the recipe. I used panko breadcrumbs instead of pretzel crumbs, and I added some garlic powder to the chicken. The chicken fingers turned out great!
Jishan Jishan
[email protected]I followed the recipe exactly and the chicken fingers turned out perfectly. I would definitely recommend this recipe to others.
Aliona Charles
[email protected]These chicken fingers were so easy to make. I had them on the table in under 30 minutes.
Selina Mofolo
[email protected]I'm not a huge fan of zucchini, but I really enjoyed it in this dish. The pretzel crust and the dipping sauce really made it.
John Assabir
[email protected]The zucchini was a great addition to this dish. It added a nice pop of color and flavor.
NP SAFE RIDER
[email protected]I loved the flavor of the pretzel crust on the chicken fingers. It was so unique and delicious.
Ksowner Safo
[email protected]These pretzel-crusted chicken fingers and zucchini were a hit with my family! The chicken was crispy and flavorful, and the zucchini was perfectly tender. I will definitely be making this recipe again.