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 forgetting about fast food and begging for this dinnertime treat.
Makes 4 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
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 (see Ingredient note) 1 pound chicken tenders
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: 175 calories; 4 g fat (1 g sat, 3 g mono); 65 mg cholesterol; 4 g carbohydrate; 27 g protein; 1 g fiber; 254 mg sodium; 79 mg potassium.
* Case Studies are for illustrative purposes only. Services, timeframes and results may vary.