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Pretzel-Crusted Chicken Fingers and Zucchini Sticks
By Elizabeth | February 6, 2008
From the March issue of Everday With Rachael Ray (on newsstands February 12th) comes this kid-friendly recipe! Rachael says:
“My Pretzel-Crusted Chicken Breasts, published in Rachael Ray 365: No Repeats is on of the most popular recipes I’ve ever written over in the last decade (and I’ve written literally thousands!). Here, I’m turning the recipe into a family favorite using the kid crowd-pleaser: chicken tenders! To bump up the health factor, I used whole grain pretzels and added zucchini sticks, too.” – Rachael Ray
Pretzel-Crusted Chicken Fingers and Zucchini Sticks
Servings: 4
Ingredients
2 tablespoons butter
2 tablespoons flour
½ cup chicken broth
½ cup milk
8 ounces shredded sharp cheddar cheese
2 tablespoons spicy brown mustard
Salt and pepper
One 12-ounce bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
2 zucchini, halved crosswise and cut into sticks
1 ½ pounds chicken tenders
¾ cup extra-virgin olive oil (EVOO)
Carrot sticks, celery sticks and dill pickle spears, for serving
Note: I’m not sure what makes pretzels “whole grain”, unless she means whole wheat. I suspect the regular Rold Gold kind would work, too.
Directions
1. Ask a GH (grown-up helper) to melt the butter in a saucepan over medium heat. Have your GH whisk in the 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 the heat and cover to keep warm.
2. Preheat the oven to 250oF. Using a food processor with your GH, 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.
3. In a large skillet, have your GH heat ½ 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.
4. Serve the fingers and zucchini sticks with the cheese sauce, along with the carrot sticks, celery sticks and dill pickle spears.
Topics: Chicken, Kids Favorites, Rachael Ray's recipes, Vegetables | 6 Comments »
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6 Responses to “Pretzel-Crusted Chicken Fingers and Zucchini Sticks”
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February 6th, 2008 at 5:10 pm
Pretzels are one of my favorite snacks, and with the price of beef these days we’re buying chicken in bulk. So we always have these ingredients, but I’d never thought to put them together. My son would probably love these. Will try them this weekend and find out. Thanks!
February 7th, 2008 at 10:44 am
Sounds interesting.
I like to make “faux fried” food in the oven. Much healthier.
We had “fish & chips” last night. It was super yummy! I can send you the recipe if you want. The kids love it too!
February 9th, 2008 at 7:05 pm
This sounds really good. I’ve had pretzel crusted mozzerella sticks that I loved and I love chicken so I think this is on my list for food to try next week!
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March 5th, 2008 at 12:13 am
One of my good friends, and a fellow blogger, just had an entire Pretzel Cookbook published. This is a new one to me and it looks good.
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March 5th, 2008 at 2:57 pm
Angie-An entire cookbook of recipes using pretzels? That sounds interesting!
January 22nd, 2009 at 3:40 pm
I never knew zucchini could taste so good. Beware they will make you thirsty!