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Pretzel-Crusted Chicken Fingers and Zucchini Sticks
by Rachael Ray
One of Rachael's most popular recipes - Turn this hit 30-Minute Meal into a family favorite with this Finger-Dippin'
Good recipe - Your kids can help!
"My Pretzel-Crusted Chicken Breasts, published in Rachael Ray 365: No Repeats is on of the most popular recipes I've ever
written over in the last decade (and I've written literally thousands!). Here, I'm turning the recipe into a family favorite
using the kid crowd-pleaser: chicken tenders! To bump up the health factor, I used whole grain pretzels and added zucchini
sticks, too." - Rachael Ray
Ingredients
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
8 ounces shredded sharp cheddar cheese
2 tablespoons spicy brown mustard
Salt and pepper
One 12-ounce bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
2 zucchini, halved crosswise and cut into sticks
1 1/2 pounds chicken tenders
3/4 cup extra-virgin olive oil
Carrot ticks, celery sticks and dill pickle spears, for serving
Directions
Ask a GH (grown-up helper) to melt the butter in a saucepan over medium heat. Have your GH whisk in the 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 the heat and cover to keep warm. Preheat the oven to 250°F. Using a food processor with your GH, 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 a large skillet, have your GH 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 fingers and zucchini sticks with the cheese
sauce, along with the carrot sticks, celery sticks and dill pickle spears.
Servings: 4
Check out this recipe and others in the NEW March issue of Every Day with Rachael Ray, on newsstands February 12th!
Create My Own Soup
Children's meals have to be easy, delicious and nutritious. Getting kids to eat vegetables is a major task.
Finding a way to get vegetables into the mouths of kids is easy if they are part of the fun. Creating ways to
get kids to help with the preparation and the cooking of kids' recipes is part of the fun.
Pretzel-Crusted Chicken Fingers and Zucchini Sticks
Create My Own Soup 
