Tuesday, September 27, 2011

Pretzel-Coated Chicken w/ Cheese Sauce & Zucchini



To be honest, my life is insane and I don't know if I'll regularly be participating in Tasty Tuesday, but as I'd planned on posting a recipe today anyway (it's been too long!) I figured what the heck ;) I've cooked this recipe numerous times...honestly, the cheese sauce really makes it!

Extra Virgin Olive Oil
1.5 lbs chicken tenders
4 large eggs
10-12 oz pretzels, salted (preferably whole grain)
2 teaspoons dried thyme
2 tablespoons butter
2 tablespoons flour
2 tablespoons spicy brown mustard
1/2 cup chicken broth
1/2 cup milk
8 oz. sharp cheddar cheese
2 zucchini, sliced
Salt & Pepper
 

-Cook the zucchini any way you want :) In the picture above I coated it in olive oil, seasoned it with salt and pepper, and roasted it at 400 degrees for about 20-25 minutes. You can also coat it with the extra egg and pretzel crumbs and fry it (3 minutes each side), but I find that zucchini is really hard to coat and fry.
-Finely grind the pretzels in a food processor. Transfer to a shallow bowl and mix in the thyme. In another shallow bowl, beat the eggs.
-In a large skillet, heat about 1/4 cup olive oil over medium heat. Coat the chicken tenders with the pretzel crumbs, then the egg, then the pretzel crumbs again. Add the chicken to the skillet (you may have to cook it in 2 batches) and cook 3 minutes each side. Press between paper towels when done cooking to remove some of the oil.
-Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the chicken broth and milk. When the milk is bubbling, stir in the cheese and mustard. Keep stirring until the cheese is melted, then season the sauce with salt and pepper.
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1 comment:

  1. this sounds delicious!! i am adding it to my "single girl recipe" repertoire!

    ReplyDelete