Rachael Rays Pretzel Crusted Chicken Fingers And Zucchini Recipes

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RACHAEL RAY'S PRETZEL-CRUSTED CHICKEN FINGERS AND ZUCCHINI



Rachael Ray's Pretzel-Crusted Chicken Fingers and Zucchini image

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

Provided by CookingONTheSide

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

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
salt
pepper
1 (12 ounce) bag whole 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

Steps:

  • 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.

Nutrition Facts : Calories 1291.9, Fat 78.5, SaturatedFat 25.1, Cholesterol 374.1, Sodium 2039.6, Carbohydrate 78, Fiber 4.2, Sugar 5.5, Protein 69.1

PRETZEL-CRUSTED CHICKEN FINGERS WITH CURRY KETCHUP



Pretzel-Crusted Chicken Fingers with Curry Ketchup image

Provided by Giada De Laurentiis

Categories     appetizer

Time 31m

Yield 4 servings

Number Of Ingredients 9

1/2 cup ketchup
1 teaspoon Madras curry powder
1/4 teaspoon fennel pollen
1 pound boneless, skinless chicken breast
1/2 cup flour
2 eggs, beaten
1 1/2 cups ground pretzels
1/2 teaspoon kosher salt
1/2 cup grapeseed or vegetable oil

Steps:

  • In a small bowl, whisk together the ketchup, curry powder and fennel pollen. Set aside to let the flavors relax as you prepare the chicken.
  • Slice the chicken breasts at a slight angle, about 1/3-inch thick, making 4-inch-long chicken fingers. Place the flour, eggs and pretzel crumbs in three separate shallow bowls. Season the flour and egg each with 1/4 teaspoon salt. Working one at a time, dip the chicken fingers in the flour, then in the egg and, lastly, in the pretzel crumbs, pressing gently to adhere.
  • Heat a large skillet over medium heat. Add 1/4 cup of the oil to the pan. When hot, add half of the chicken fingers -- the chicken should begin to sizzle gently when it hits the pan. Cook until golden brown and cooked through, about 4 minutes per side. Drain on a paper-towel-lined plate. Repeat with the remaining oil and chicken fingers, wiping out the pan between uses.
  • Serve warm with the curry ketchup for dipping.

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  • 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 degrees . 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.
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