These Easy, Cheesy Chicken Fingers Are Not Kids' Fare

Pecorino Chicken FingersPecorino Chicken Fingers

Serve these lightly-breaded chicken fingers with zucchini and marinara dipping sauce for a quick and tasty meal.

Serves: 4
Yields: 4 main-dish servings
Total Time: 30 min

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- Olive oil cooking spray
- 1 cup(s) panko (Japanese-style bread crumbs), toasted
- 1/3 cup(s) freshly grated Pecorino Romano cheese
- 1/4 teaspoon(s) ground red pepper (cayenne)
- Salt
- 2 large egg whites
- 1 clove(s) garlic, crushed with press
- 1 1/2 pound(s) chicken tenders
- 3 medium (8 ounces) zucchini, cut into 1/4-inch-thick half-moons
- 1 tablespoon(s) fresh lemon juice
- 1 cup(s) prepared marinara sauce
- 1/4 cup(s) loosely packed fresh basil leaves, chopped, plus small whole basil leaves for garnish

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1. Preheat oven to 475 degrees F. Place rack in 15 1/2" by 10 1/2" jelly-roll pan; spray pan and rack with cooking spray.

2. On plate, combine panko, Pecorino, ground red pepper, and 1/4 teaspoon salt. Set aside.

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

4. 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.

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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 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.

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