Almond-Crusted Chicken Fingers |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe came from the Eating Well magazine, 2005. I have tried it...this is excellent. I modifed the recipe for posting purposes. 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 fresh ground pepper |
1 1/2 teaspoons extra virgin olive oil |
4 egg whites |
1 lb chicken tenders |
Directions:
1. Preheat oven to 475 degrees. Set a wire rack on a baking sheet cover with aluminum foil 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 throughly, about 1 minute. With the processor still running, drizzle in oil; process until combined. Transfer the mixture to a low dish.
3. Whisk egg whites in a second low dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. 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. Makes 4 servings.
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