Pecorino Chicken Fingers And Zucchini Recipes

PECORINO CHICKEN FINGERS AND ZUCCHINI

Pecorino Chicken Fingers and Zucchini image

This makes crunchy and moist chicken fingers, which are served with zucchini and a marinara dipping sauce.

Provided by TasteTester

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup panko breadcrumbs, toasted lightly (Japanese-style bread crumbs)
1/3 cup freshly grataed pecorino romano cheese
1/4 teaspoon ground cayenne pepper
2 large egg whites
1 garlic clove, crushed with press
1 1/2 lbs chicken tenders
3 medium zucchini, cut into 1/4-in thick half-moon shapes (8 ounces)
1 tablespoon fresh lemon juice
1 cup prepared marinara sauce
1/4 cup loosely packed fresh basil leaf, chopped, plus small whole basil leaves for garnish

Steps:

Preheat oven to 475°. Place a wire rack inside a 15 1/2-inch by 10 1/2-inch jelly-roll pan; spray pan and rack with cooking spray.
On a plate, combine panko, pecorino, ground red pepper and 1/4 teaspoon salt. Set aside.
In a pie plate, whisk egg whites and garlic until well mixed.
One at a time, dip chicken tenders in egg-white mixture, then into panko mixture to coat evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan; spray chicken lightly with cooking spray.
Bake chicken 10 to 12 minutes or until crust is golden brown and chicken is no longer pink throughout.
While chicken cooks, in microwave-safe medium bowl, place zucchini and 2 tablespoons water. Cover with vented plastic wrap and cook in microwave on high 5 minutes or until zucchini is just fork-tender. Carefully remove plastic wrap and drain zucchini; stir in lemon juice and 1/4 teaspoon salt.
Meanwhile, in a 1-quart saucepan, heat marinara sauce on medium-low 5 minutes or until hot, stirring occasionally. Remove saucepan from heat and stir in chopped basil. Serve dipping sauce with chicken fingers and zucchini; garnish chicken and dipping sauce with basil leaves.

Nutrition Facts : Calories 375.4, Fat 5.4, SaturatedFat 1.1, Cholesterol 98.8, Sodium 651.3, Carbohydrate 32.3, Fiber 3.2, Sugar 10, Protein 47.9

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