Pretzel Crusted Chicken Fingers and Zucchini Sticks

Pretzel Crusted Chicken Fingers and Zucchini Sticks

By: Rachel Ray

“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

chicken fingers

Servings: 4

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
≤ cup extra-virgin olive oil (EVOO)
Carrot ticks, celery sticks and dill pickle spears, for serving


1. 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.

1 2Next page


Hot Moms Club was founded in 2005 and have had their fingers on the pulse of mom trends ever since. Their philosophy is simple, ‘You are not the best mom unless you are the BEST YOU!’

Related Articles


Adblock Detected

Please consider supporting us by disabling your ad blocker