Pretzel Crusted Chicken Fingers and Zucchini Sticks
1 bag whole grain pretzels
2 tsp dried thyme
4 boneless, skinless chicken breasts
2 medium zucchini, halved and cut into sticks Salt and Pepper
Olive oil for frying
Place the pretzels in a plastic bag and using a rolling pin, crush the pretzels until fine.
Transfer to a shallow dish and season with the thyme.
Beat the eggs with about 1/2 cup water in a second shallow dish.
Slice each chicken breast into 3 long strips, cutting into the breast at an angle. You should have 12 large chicken fingers.
Season the chicken and zucchini sticks with salt and pepper.
Coat the chicken breast and zucchini in the ground pretzels, then in egg, then in pretzels again.
Heat just enough oil to coat the bottom of a large nonstick skillet over medium to medium-high heat.
Cook the chicken in a single layer, in 2 batches if necessary, for about 3 minutes on each side, until the juices run clear and the breading is evenly browned.
Drain the chicken on paper towels. Add more oil to the skillet when necessary.
Pairs Well With
Taken from Rachel Ray's Yum-o