Pretzel-Crusted Chicken and Zucchini Strips with Cheddar-Spicy Mustard Dipping Sauce

By dragonfly27

Ingredients

• 1 bag of salted pretzels, any shape
• 3 sprigs of fresh thyme, leaves removed
• Salt and freshly ground black pepper
• 2 eggs
• 2 small, boneless, skinless chicken breasts, cut into strips 1/2-inch thick
• 2 medium to large zucchini, cut in quarters lengthwise then into strips 3 to 4 inches long
• 1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
• 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, such as Gulden’s
• 3 large carrots, peeled and cut into 3 to 4-inch sticks
• 3 celery stalks, cut into 3 to 4-inch sticks
• 2 large sour dill pickles

Details

Adapted from rachaelrayshow.com

Preparation

Step 1

1 bag of salted pretzels, any shape
3 sprigs of fresh thyme, leaves removed
Salt and freshly ground black pepper
2 eggs
2 small, boneless, skinless chicken breasts, cut into strips 1/2-inch thick
2 medium to large zucchini, cut in quarters lengthwise then into strips 3 to 4 inches long
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
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, such as Gulden’s
3 large carrots, peeled and cut into 3 to 4-inch sticks
3 celery stalks, cut into 3 to 4-inch sticks
2 large sour dill pickles