Almond-Crusted Chicken Fingers

Rather than a heavy coating, these chicken fingers are lightly covered in a spicy ground almond and whole-wheat flour mixture that'll have the kids and grown up alike forgetting about fast food and begging for this dinnertime treat.

Source: eatingwell.com

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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 egg whites
	1 pound chicken tenders

DIRECTIONS:

1. Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
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.
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.
4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

NUTRITION INFORMATION: Per serving: 147 calories; 4 g fat (1 g sat, 3 g mono); 49 mg cholesterol; 4 g carbohydrate; 21 g protein; 1 g fiber; 214 mg sodium; 79 mg potassium.

Recommened wine pairing:

Joullian 2005 Chardonnay

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