Recipe: Almond-Crusted Chicken Fingers

ALMOND-CRUSTED CHICKEN FINGERS

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 freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 egg whites
1 pound chicken tenders

Preheat oven to 475 degrees F. Set a wire rack on a foil-lined baking sheet 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 throughout, about 1 minute. With the motor running, drizzle in the oil and process until combined. Transfer the mixture to a shallow dish.

Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) 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.

Servings: 4
Source: The Eating Well Healthy in a Hurry Cookbook by Jim Romanoff and The Editors of EatingWell