Ingredients:
1/2 cup sliced almonds
1/4 cup whole wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/2 teaspoons extra virgin olive oil
4 egg whites
1 lb chicken tenders
canola oil cooking spray, as required
Directions:
Preheat oven to 475 F.
Put a foil-lined baking sheet on a wire rack.
Coat it with cooking spray.
In your food processor, process together almonds, flour, paprika, dry mustard, garlic powder, salt and pepper until the almonds are finely chopped and the paprika is mixed throughout(takes about a minute).
Drizzle in the oil and process until combined.
Transfer to a shallow dish.
In another shallow dish, whisk the egg whites, one at a time.
Add chicken tenders and turn ’em over in the egg whites to coat well.
Transfer each chicken tender to the almond mixture.
Toss well to coat with it.
Discard immediately any remanining egg white and almond mixture.
Place the tenders on the prepared rack.
Coat with cooking spray, turn and spray the other side.
Bake until golden brown, crispy and no longer pink in the middle. This takes about 20-25 minutes.
Enjoy!
Servings: 4
Time preparation: 30 min.
Time total: 60 min.