4/17/2012 Featured Recipes 17 Apr 12

PECORINO CHICKEN FINGERS
- from goodhousekeeping.com

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

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

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

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

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.

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

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

Meanwhile, in a 1-quart saucepot, heat marinara sauce on medium-low 5 minutes or until hot, stirring occasionally. Remove the saucepot from heat and stir in chopped basil. Serve dipping sauce with chicken fingers and zucchini; garnish chicken and dipping sauce with basil leaves.

 

CUBANO QUESADILLAS
- from goodhousekeeping.com

  • 8 (6-inch) low-fat flour tortillas
  • 1/4 cup yellow mustard
  • 4 ounces thinly sliced Black Forest ham
  • 8 slices sandwich-cut dill pickle
  • 4 ounces thinly sliced roast pork from the deli
  • 4 ounces thinly sliced part-skim Swiss cheese

Prepare an outdoor grill for direct grilling on medium. Brush 1 side of each tortilla with mustard. Evenly divide ham, pickles, pork, and cheese on 4 tortillas. Top with remaining tortillas, pressing firmly. With a large metal spatula, place quesadillas on hot grill grate and cook 2 to 3 minutes or until tortillas on both sides are browned and Swiss cheese melts, carefully turning quesadillas over once. Transfer quesadillas to large cutting board; let stand 1 minute. Cut each quesadilla into 4 wedges to serve.