Tuesday, May 1, 2007

Pretzel Crusted Chicken Fingers w/Cheddar Mustard Sauce

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.


Mike Eberhart said...

Looks pretty tasty to me! :)

Lynn Barry said...

Looks yummy...how clever of you to adapt this. Rachel Ray GF style...yeah! HUGS

Natalie said...

My toddler will love this. Thank you!

Fab Grandma said...

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.