Categories: Main dishes

Ingredients

• Canola oil cooking spray
• 1/2 cup sliced almonds
• 1/4 cup whole wheat flour
• 1 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/2 teaspoon olive oil
• 4 egg whites
• 1 pound chicken tenders or breasts

Directions

1. Preheat oven to 475°F.

2. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.

3. 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.

4. With the motor running, drizzle in oil; process until combined.

5. Transfer the mixture to a shallow dish.

6. Whisk egg whites in a second shallow dish. Add chicken and turn to coat.

7. Transfer each breast / 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.

8. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

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