Rachael Ray's Pretzel-Crusted Chicken Fingers and Zucchini

From: Nif

On Sep 10, 2009

This was pretty darn tasty! I ended up using 6 eggs and about a cup of olive oil. I had a heck of a time getting the batter to stay on the zucchini! I did like the flavour though and so did my family. Thanks Lainey for a lovely dinner! Made for Gimme 5.

From: JanuaryBride

On Oct 7, 2008

Man oh man was this good. I only did the zucchini and it was fabulous. I cheated and used premade cheese sauce and simply stirred in some ground mustard. Fabulous to say the least. Tagged for MAKE MY RECIPE Sept 2008.

From: LifeIsGood

On Dec 30, 2008

This recipe made it into The Best of 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!!!!!

From: Turkmanastan

On Nov 3, 2008

I was intrigued by the recipe title and had to give it a try. My DW loves chicken fingers so thought I would cater to her on this one. I had to double the pretzel and thyme amounts as the chicken tenderloins used up the fist batch rather quickly. The overall flavor was very good. The zucchini was wonderful. Although, the coating did not want to adhere to well to them, enough remained to enjoy the thyme and pretzel coating. The cheese sauce was a nice addition to the meal. DW loved this recipe, so I will it is a keeper.