Pecorino Chicken Fingers

1. 1

   ["Preheat oven to 475F.", "Place rack in 15 1/2"" by 10 1/2"" jelly-roll pan; spray pan and rack with cooking spray.", "On plate, combine panko, Pecorino, ground red pepper, and 1/4 teaspoon salt.", "Set aside.", "In 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 1-quart saucepot, heat marinara sauce on medium-low 5 minutes or until hot, stirring occasionally.", "Remove saucepot from heat and stir in chopped basil.", "Serve dipping sauce with chicken fingers and zucchini; garnish chicken and dipping sauce with basil leaves."]

* Per serving · 4 servings · Values may vary.