Almond-Crusted Chicken Fingers

Almond-Crusted Chicken Fingers (Adapted from Eating Well)

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
1/8 teaspoon cayenne pepper
1 1/2 teaspoons extra-virgin olive oil
4 egg whites
16 ounces boneless/skinless chicken breasts, cut into long strips

Preheat oven to 475

Set a wire rack on top of a baking sheet and coat with cooking spray.

In a food processor, add almonds, flour, paprika, garlic powder, dry mustard, salt and peppers in and process until the almonds are finely chopped. With the machine running, drizzle in oil and process until combined. Carefully move the coating to a dish.

In a small dish, whisk egg whites until foamy. Add the strips of chicken and turn to coat. Evenly coat each tender in the almond mixture. Place the breaded strips on the sprayed rack and coat with cooking spray - turn and spray the other side.

Bake until golden brown and no longer pink in the center about 15 to 25 minutes.

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