Prep 15 mins
Cook 15 mins
I got this from the March 2008 edition of Rachael Ray's magazine. It looks like something my family would enjoy.
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄2 cup chicken broth
- 1⁄2 cup milk
- 8 ounces sharp cheddar cheese, shredded
- 2 tablespoons spicy brown mustard
- 1 (12 ounce) bagwhole grain pretzels
- 2 teaspoons dried thyme
- 4 large eggs
- 2 zucchini, halved crosswise and cut into sticks
- 1 1⁄2 lbs chicken tenders
- 3⁄4 cup extra virgin olive oil
- Melt the butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute, then whisk in the chicken broth and milk.
- When the milk begins to bubble, stir in the cheese and mustard.
- Season the sauce with salt and pepper, remove from heat and cover to keep warm.
- Preheat the oven to 250 degrees.
- Using a food processor, finely grind the pretzels.
- Transfer to a shallow bowl and add the thyme.
- In another shallow bowl, beat the eggs.
- Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again.
- Repeat with the chicken.
- In large skillet, heat 1/2 cup olive oil over medium heat.
- Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
- Drain on paper towels; keep warm on a baking sheet in the oven.
- Repeat with the zucchini, adding more oil if necessary.
- Serve the chicken fingers and zucchini sticks with the cheese sauce.
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.
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. :)
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!!!!! :-)