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
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Preheat oven to 475°F.
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Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
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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.
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With the motor running, drizzle in oil; process until combined.
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Transfer the mixture to a shallow dish.
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Whisk egg whites in a second shallow dish. Add chicken and turn to coat.
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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.
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Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.