Almond-Crusted Chicken Fingers
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 freshly ground pepper, 1 1/2 teaspoons extra-virgin olive oil, 4 large egg whites, 1 pound chicken tenders, (see Ingredient Note)
DIRECTIONS: Step 1 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. Step 2 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. Step 3 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. Step 4 Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."
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