Tuesday, May 24, 2016

Almond-Crusted Chicken Fingers

Ingredients for 4 servings

1/8 teaspoon freshly ground pepper
¼ cup whole-wheat flour
¼ teaspoon salt
½ cup sliced almonds
½ teaspoon dry mustard
½ teaspoon garlic powder
1 pound chicken tenders
1 ½ teaspoons extra-virgin olive oil
1 ½ teaspoons paprika
4 large egg whites
Canola oil cooking spray


Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it 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 oil; 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.

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