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Pretzel Crusted Chicken Fingers and Zucchini Sticks

Recipe #293372 | 26 min | 6 min prep | SERVES 4 , 4 servings (Change Servings)

RECIPE BY: Mom2Rose

Source: Rachael Ray's Magazine March 2008

Posted on: Mar 21, 2008

Ingredients

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

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

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    Featured Reviews for This Recipe

    reviewer icon

    From: Crafty Lady 13

    On May 17, 2008

    Wow! The chicken tenders and zucchini were a great combination. I love fried zucchini and the pretzel breading gave the chicken and the zucchini a wonderful flavor. I made my own chicken tenders using tenderized chicken breasts. The cheese sauce was easy to make, and it did make a lot. I'm going to use the remaining sauce in a casserole. Thanks for another great recipe. Made for May, 2008 Aussie/NZ Swap.

    0 people found this review helpful

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    From: LifeIsGood

    On Apr 2, 2008

    ~PAC Spring 2008~ FANTASTIC!!!!! What a delicious meal this recipe provided. The zucchini sticks are downright addictive! I halved the cheese sauce amount and it was more than enough. In fact, I will probably omit the cheese sauce from now on because the chicken and zucchini are outstanding on their own. The pretzel flavoring pairs wonderfully here. Don't skip the thyme, it adds just a hint of flavor that is perfect. I would also suggest grinding up the pretzels VERY WELL. If you don't, it won't adhere as well to the chicken & zucchini. I used a package of regular pretzel rods. Excellent recipe!!!!!

    1 person found this review helpful

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    Nutrition Facts

    Serving Size 1 (497g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    whole grain pretzels

    Calories 959
    Calories from Fat 665 (69%)
    Amount Per Serving %DV
    Total Fat 73.9g 113%
    Saturated Fat 24.1g 120%
    Monounsaturated Fat 39.4g
    Polyunsaturated Fat 6.4g
    Trans Fat 0.0g
    Cholesterol 389mg 129%
    Sodium 779mg 32%
    Potassium 908mg 25%
    Total Carbohydrate 9.9g 3%
    Dietary Fiber 1.7g 6%
    Sugars 2.7g
    Protein 63.3g 126%
    Vitamin A 1299mcg 25%
    Vitamin B6 1.3mg 64%
    Vitamin B12 1.9mcg 31%
    Vitamin C 19mg 32%
    Vitamin E 6mcg 21%
    Calcium 528mg 52%
    Iron 4mg 24%

    detailed view...

    how is this calculated?

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