Pecorino Chicken Fingers and Zucchini

1. 1

   Preheat oven to 475.

2. 2

   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.

3. 3

   On a plate, combine panko, pecorino, ground red pepper and 1/4 teaspoon salt.

4. 4

   Set aside.

5. 5

   In a pie plate, whisk egg whites and garlic until well mixed.

6. 6

   One at a time, dip chicken tenders in egg-white mixture, then into panko mixture to coat evenly; press firmly so mixture adheres.

7. 7

   Arrange chicken on rack in jelly-roll pan; spray chicken lightly with cooking spray.

8. 8

   Bake chicken 10 to 12 minutes or until crust is golden brown and chicken is no longer pink throughout.

9. 9

   While chicken cooks, in microwave-safe medium bowl, place zucchini and 2 tablespoons water.

10. 10

    Cover with vented plastic wrap and cook in microwave on high 5 minutes or until zucchini is just fork-tender.

11. 11

    Carefully remove plastic wrap and drain zucchini; stir in lemon juice and 1/4 teaspoon salt.

12. 12

    Meanwhile, in a 1-quart saucepan, heat marinara sauce on medium-low 5 minutes or until hot, stirring occasionally.

13. 13

    Remove saucepan from heat and stir in chopped basil.

14. 14

    Serve dipping sauce with chicken fingers and zucchini; garnish chicken and dipping sauce with basil leaves.

* Per serving · 4 servings · Values may vary.