Almond-Crusted Chicken Fingers Ingredients Total Time: 40 minutes 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 large egg whites 1 pound chicken tenders Directions Makes 4 servings 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. 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. 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. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes. diabeticconnect/diabetic-recipes/general/5246-almond-crusted-chicken-fingers
Posted on: Fri, 06 Sep 2013 06:29:28 +0000
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