Does anybody have a Rachael Ray recipe for pretzel coated chicken tenders?

There's one on her website now, but not the one I'm looking for.


I had a recipe about a year ago. It had pretzels and cheddar cheese in the coating, but NOT mustard.Does anybody have a Rachael Ray recipe for pretzel coated chicken tenders?
Yep- but it was for the chicken breasts, not the tenders. Of course, you could improvise:





Cheddar-Crusted Chicken with Smooshy Applesauce





5 McIntosh apples -- peeled, quartered, cored and chopped


2 teaspoons fresh lemon juice


1 cup apple cider (eyeball it)


3 rounded tablespoons brown sugar


One 1-inch piece of peeled ginger


1/2 teaspoon ground cinnamon


Four 8-ounce skinless, boneless chicken breasts


1 cup salted baby pretzels1 cup plain bread crumbs


1 cup shredded or crumbled sharp cheddar cheese


1 tablespoon fresh thyme, chopped


1/8 teaspoon freshly grated nutmeg (eyeball it)


Freshly ground pepper


1 large egg


All-purpose flour, for dredging


Vegetable oil, for frying


Salt





1. Preheat a medium saucepan over medium-high heat. Add the apples, lemon juice, cider, brown sugar, ginger and cinnamon and stir. Cook, stirring frequently, until mushy, about 15 minutes. Remove the ginger.


2. While the applesauce is cooking, sprinkle a little water into each of 4 quart-size plastic storage bags. Place 1 chicken breast in each bag, push out the excess air and seal it up. Using a heavy-bottomed pot, pound each breast until evenly thin, just shy of busting out of the bag.


3. Place the pretzels, bread crumbs, cheese, thyme, nutmeg and pepper in a food processor and pulse to grind until they're the consistency of bread crumbs. Transfer the ground pretzels and cheese to a shallow dish.


4. Crack the egg into a second shallow dish and lightly beat with a splash of water. Place some flour in a third dish. Coat the chicken first in flour, then egg and finally in cheese and pretzel crumbs.


5. In a large skillet, heat 1/4 inch of oil over medium-high heat and add the coated chicken breasts. Cook in a single layer, 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Cut off a piece of a cutlet and taste, to see if you want to salt them a little. Serve the chicken with the applesauce.Does anybody have a Rachael Ray recipe for pretzel coated chicken tenders?
I am a former chef, and did not see that show, Rachael is not one of my favs, I do not watch alot of cooking shows, I use various things from corn flakes, crackers of many kinds, potato chips and other things.





If you use pretzels buzz them in the food processor or put them in a bag and roll them with a rolling pin, for cheddar cheese in it, something aged, I mix some flour and seasoning with my coatings, a dip in egg wash and a roll in the pretzel crumbs and cheese, baked at 375 d F in the oven for 20-30 minutes, cook them on a foil lined pan with a spritz of veg sray or a brush of oil.