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    You are in: Home / Recipes / Rachael Ray's Pretzel-Crusted Chicken Fingers and Zucchini Recipe
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    Rachael Ray's Pretzel-Crusted Chicken Fingers and Zucchini

    Rachael Ray's Pretzel-Crusted Chicken Fingers and Zucchini. Photo by Nif

    1/6 Photos of Rachael Ray's Pretzel-Crusted Chicken Fingers and Zucchini

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Lainey6605's Note:

    I got this from the March 2008 edition of Rachael Ray's magazine. It looks like something my family would enjoy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a saucepan over medium heat.
    2. 2
      Whisk in 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 heat and cover to keep warm.
    5. 5
      Preheat the oven to 250 degrees.
    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 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.

    Ratings & Reviews:

    • on December 05, 2011

      55

      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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    • on September 10, 2009

      45

      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. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2008

      55

      This recipe made it into book#234156! ~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!!!!! :-)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Rachael Ray's Pretzel-Crusted Chicken Fingers and Zucchini

    Serving Size: 1 (581 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1291.9
     
    Calories from Fat 706
    54%
    Total Fat 78.5 g
    120%
    Saturated Fat 25.0 g
    125%
    Cholesterol 374.1 mg
    124%
    Sodium 2039.6 mg
    84%
    Total Carbohydrate 77.9 g
    25%
    Dietary Fiber 4.1 g
    16%
    Sugars 5.4 g
    21%
    Protein 69.1 g
    138%

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