Preheat oven to 475. Place rack in jelly roll pan. Spray pan and rack with cooking spray.
On plate, combine panko, pecorino romano, cayenne, and 1/4 tsp salt. Set aside. In pie plate, whisk egg whites and garlic until well mixed.
One at a time, dip chicken tenders into 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 10-12 minutes or until crust is golden brown and chicken is no longer pink throughout. Meanwhile, in 1 quart saucepan on medium low, heat marinara sauce 5 minutes or until hot, stirring. Serve with chicken fingers.
Originally Submitted
9/12/2013
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