Ingredients
-
2
-
2
-
1/2
-
1/2
-
8
-
2
-
-
-
1
-
2
-
4
-
2
-
1 1/2
-
3/4
-
Directions
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 , Wonderful, the crispiest, and very tasty too, chicken I have ever made! Would have been a little dry without the cheese sauce, which was the perfect accompaniment
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Steps
|
1
Done
|
Melt the Butter in a Saucepan Over Medium Heat. |
|
2
Done
|
Whisk in Flour and Cook For 1 Minute, Then Whisk in the Chicken Broth and Milk. |
|
3
Done
|
When the Milk Begins to Bubble, Stir in the Cheese and Mustard. |
|
4
Done
|
Season the Sauce With Salt and Pepper, Remove from Heat and Cover to Keep Warm. |
|
5
Done
|
Preheat the Oven to 250 Degrees. |
|
6
Done
|
Using a Food Processor, Finely Grind the Pretzels. |
|
7
Done
|
Transfer to a Shallow Bowl and Add the Thyme. |
|
8
Done
|
in Another Shallow Bowl, Beat the Eggs. |
|
9
Done
|
Coat the Zucchini With the Pretzel Crumbs, Then the Egg, Then the Pretzel Crumbs Again. |
|
10
Done
|
Repeat With the Chicken. |
|
11
Done
|
in Large Skillet, Heat 1/2 Cup Olive Oil Over Medium Heat. |
|
12
Done
|
Cook the Chicken in 2 Batches, Turning, Until Firm, About 3 Minutes on Each Side. |
|
13
Done
|
Drain on Paper Towels; Keep Warm on a Baking Sheet in the Oven. |
|
14
Done
|
Repeat With the Zucchini, Adding More Oil If Necessary. |
|
15
Done
|
Serve the Chicken Fingers and Zucchini Sticks With the Cheese Sauce. |
