Recipies

Canola oil cooking spray
½ cup sliced almonds
¼ cup whole-wheat flour
1½ teaspoons paprika
½ teaspoon garlic powder
½ teaspoon dry mustard
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
1½ teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders,

1
Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it 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.
Eating Well