Rachael Ray's Pretzel-Crusted Chicken Fingers and Zucchini

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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