Ingredients:
canola oil cooking spray
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 pepper
1 1/2 teaspoons extra virgin olive oil
4 egg whites
1 lb chicken tenders
Directions:
Preheat oven to 475 degrees. Set a wire rack on a baking sheet cover with aluminum foil and coat with cooking spray.
Place almonds, flour, paprika, garlic powder, dry mustard, salt, and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughly, about 1 minute. With the processor still running, drizzle in oil; process until combined. Transfer the mixture to a low dish.
Whisk egg whites in a second low dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes. Makes 4 servings.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.