Happy May Day to All of my Friends!!
I adapted this recipe from a Rachael Ray recipe. It was wonderful. The chicken was so moist.
Pretzel Crusted Chicken Fingers with Cheddar Mustard Sauce
1 lb Chicken Fingers
2 eggs
About 1 1/2 cups crushed Gluten Free Pretzels
(You need about 1 1/2 cups after the pretzels are smashed)Salt and Pepper to season
Dip each chicken finger in the beaten egg and cover with the crushed pretzels. Lay fingers on a cooling rack on top of a cookie sheet and bake in the over on 375 for about 20 minutes.
2 Tablespoons Butter
2 Tablespoons Corn Starch
2 Cups Milk
3/4 lb, about 2 1/2 cups sharp yellow cheddar cheese, shredded
2 heaping tablespoons of spicy brown mustard
1/4 cup parsley
While the chicken is in the oven in a medium saucepan, melt the butter and add the cornstarch. Cook for about 1 minutes whisk in the milk. Once the milk starts to bubble, stir in the cheese and mustard with a wooden spoon, season with salt and pepper and remove cheese sauce from the heat.
Place chicken on a plate, drizzle with mustard-cheddar sauce and top with parsley.
While the chicken is in the oven in a medium sauce pan melt.
4 comments:
Looks pretty tasty to me! :)
Looks yummy...how clever of you to adapt this. Rachel Ray GF style...yeah! HUGS
My toddler will love this. Thank you!
this looks really good, and fast to fix, too. I am going to try it and let you know how it comes out for me.
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