Pecorino Chicken Fingers and Zucchini Recipe

Name: Pecorino Chicken Fingers and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup panko breadcrumbs, toasted lightly (Japanese-style bread crumbs); ⅓ cup freshly grataed pecorino romano cheese; ¼ teaspoon ground cayenne pepper; 2 large egg whites; 1 garlic clove, crushed with press; 1 12 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; ¼ cup loosely packed fresh basil leaf, chopped, plus small whole basil leaves for garnish

Servings: persons

1 cup panko breadcrumbs, toasted lightly (Japanese-style bread crumbs)
⅓ cup freshly grataed pecorino romano cheese
¼ teaspoon ground cayenne pepper
2 large egg whites
1 garlic clove, crushed with press
1 12 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
¼ cup loosely packed fresh basil leaf, chopped, plus small whole basil leaves for garnish

1
Preheat oven to 475.
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
On a plate, combine panko, pecorino, ground red pepper and 1/4 teaspoon salt.
4
Set aside.
5
In a pie plate, whisk egg whites and garlic until well mixed.
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
Arrange chicken on rack in jelly-roll pan; spray chicken lightly with cooking spray.
8
Bake chicken 10 to 12 minutes or until crust is golden brown and chicken is no longer pink throughout.
9
While chicken cooks, in microwave-safe medium bowl, place zucchini and 2 tablespoons water.
10
Cover with vented plastic wrap and cook in microwave on high 5 minutes or until zucchini is just fork-tender.
11
Carefully remove plastic wrap and drain zucchini; stir in lemon juice and 1/4 teaspoon salt.
12
Meanwhile, in a 1-quart saucepan, heat marinara sauce on medium-low 5 minutes or until hot, stirring occasionally.
13
Remove saucepan from heat and stir in chopped basil.
14
Serve dipping sauce with chicken fingers and zucchini; garnish chicken and dipping sauce with basil leaves.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup panko breadcrumbs, toasted lightly (Japanese-style bread crumbs), ⅓ cup freshly grataed pecorino romano cheese, ¼ teaspoon ground cayenne pepper, 2 large egg whites, and more.

Yes, Pecorino Chicken Fingers and Zucchini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pecorino Chicken Fingers and Zucchini

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