Pecorino Chicken Fingers and Zucchini
Crispy, golden, and packed with flavor, this Pecorino Chicken Fingers and Zucchini recipe offers a delightful twist on classic comfort food. Juicy chicken tenderloins are coated in a savory breadcrumb mixture featuring Pecorino Romano cheese, dried herbs, and garlic powder, then baked to perfection for a lighter take on fried chicken. The side of oven-roasted zucchini, caramelized to tender perfection with olive oil and a hint of seasoning, balances the dish with a wholesome touch. Ready in just 45 minutes and baked instead of fried, this meal combines ease and indulgence, making it perfect for busy weeknights or casual gatherings. Serve it with your favorite dipping sauce for a meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 500 g chicken tenderloins
- 3 medium-sized zucchini
- 100 g all-purpose flour
- 2 large eggs
- 100 g Pecorino Romano cheese
- 150 g breadcrumbs
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 as needed cooking spray
Instructions
Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper. Lightly grease them with cooking spray.
Rinse and pat dry the chicken tenderloins. Trim any excess fat and set aside.
Slice the zucchini into quarters lengthwise, then cut each quarter into 2-inch pieces. Place them on one of the prepared baking sheets.
Drizzle the zucchini with 1 tablespoon of olive oil, and season with 0.5 tsp of salt and 0.25 tsp of black pepper. Toss to coat evenly and spread them out in a single layer.
In a shallow bowl, combine the flour and 0.5 tsp of salt.
In a second shallow bowl, whisk together the eggs with 1 tablespoon of water.
In a third shallow bowl, mix the breadcrumbs, Pecorino Romano cheese, dried oregano, dried basil, garlic powder, and 0.5 tsp of salt.
Dredge each chicken tenderloin in the flour mixture, shaking off any excess. Dip it into the egg mixture, letting the excess drip off, and then coat it thoroughly in the breadcrumb mixture.
Place the breaded chicken fingers onto the second prepared baking sheet, spacing them evenly.
Spray the chicken fingers lightly with cooking spray to promote even browning.
Place both baking sheets in the preheated oven. Cook the chicken fingers for 18-22 minutes, flipping them halfway through, until golden brown and cooked through (internal temperature should reach 75°C or 165°F).
The zucchini should cook for around 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
Remove the chicken and zucchini from the oven. Let the chicken rest for 2-3 minutes before serving.
Serve the crispy Pecorino chicken fingers alongside the roasted zucchini. Enjoy!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1563 mg | 68% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.9 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 267 mg | 21% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
