Meals Matter

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Contributed By: 4pintos@cox.net
Eatingwell.com

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.

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 Freshly ground pepper

1 1/2 teaspoons Extra-virgin olive oil

4 Egg whites (see Ingredient note)

1 pound Chicken tenders

Preparation

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.

Cook's Notes

TIP: Ingredient note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.

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