Best Rachael Rays Pretzel Crusted Chicken Fingers And Zucchini Recipes

Pretzel-Crusted Chicken Breasts With Cheddar Mustard Sauce image

Provided by Rachael Ray

Number Of Ingredients 29

4 quart-size plastic food storage bags
4 small
boneless
skinless chicken breasts
1 5-ounce bag of salted pretzels
any shape
1 tablespoon fresh thyme leaves
chopped
Salt and freshly ground black pepper
2 eggs
Vegetable oil
for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 pound
about 2 1/2 cups
sharp yellow cheddar cheese
shredded
2 heaping tablespoons spicy brown mustard
1/4 cup flat leaf parsley leaves
a generous handful
chopped
1/4 small yellow onion
finely chopped
1 large sour dill pickle
finely chopped
1 lemon
cut into wedges

Steps:

Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat
Sprinkle a little water into four medium food storage baggies
Place 1 chicken breast in each bag and seal it up, pushing out excess air
Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag
Repeat with the other 3 chicken breasts
Place the pretzels in a food processor or blender and grind until fine
Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper
Crack and beat 2 eggs in a second shallow dish with a splash of water
One at a time, coat each chicken breast in the egg and then the ground pretzels
Add the pretzel-coated chicken breast to the hot oil
Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it
Cook flour and butter for 1 minute and then whisk in the milk
When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon
Season with a little salt and pepper, and remove cheese sauce from the heat
Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle
Serve lemon wedges alongside

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

Provided by CookingONTheSide

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

Rachael Ray's Tacozagna image

Provided by Bliss

Categories < 60 Mins

Time 32m

Yield 6 serving(s)

Number Of Ingredients 16

2 1/2 lbs ground turkey or 2 1/2 lbs ground sirloin
1 zucchini
2 carrots, peeled
1 onion, peeled
3 garlic cloves, peeled
3 tablespoons chili powder
2 teaspoons ground cumin
1 tablespoon coriander
salt & freshly ground black pepper
1 cup beef stock
6 (8 inch) flour tortillas
3 cups shredded chihuahua cheese or 3 cups monterey jack cheese
4 scallions, chopped
2 romaine lettuce hearts, chopped
3 plum tomatoes, seeded and chopped
3 tablespoons vegetable oil, divided

Steps:

Preheat oven to 400°F
Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.
Add the meat and brown, 5 minutes.
While meat browns, grate the zucchini and carrots with a box grater.
Add the vegetables to the meat and grate in the onion and garlic.
Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables.
Stir in beef stock.
Grease a 8x13-" baking pan with vegetable oil.
Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese.
Repeat the layers twice and bake 10-12 minutes to brown cheese.
Top with scallions, lettuce and tomatoes, cut into squares and serve.