Pretzel Crusted Chicken Fingers and Zucchini Sticks

Ingredients

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.