Pecorino Chicken Fingers And Zucchini

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 on a plate, combine panko, pecorino, ground red pepper and 1/4 teaspoon salt. set aside.
• 3 in a pie plate, whisk egg whites and garlic until well mixed.
• 4 one at a time, dip chicken tenders in egg- 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.
• 5 bake chicken 10 to 12 minutes or until crust is golden brown and chicken is no longer pink throughout.
• 6 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.
• 7 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.