Almond-Crusted Chicken Fingers

I yanked this recipe from Eating Well, because it looked really simple. I also like that the breading has almond in it for an unusual twist. This comes together quickly and is delicious.

You will need:

• 1/2 c sliced almonds
• 1/4 c whole-wheat flour
• 1 1/2 t paprika
• 1/2 t garlic powder
• 1/2 t dry mustard
• 1/4 t salt
• 1/8 t freshly ground pepper
• 1 1/2 t  olive oil
• 4 egg whites
• 1 lb chicken tenders

Then you will…

1. Preheat oven to 475 degrees. Line a baking sheet with foil and lightly coat with nonstick spray (or simply line with parchment paper).
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.
3. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
4. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat.
5. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.)
6. Place the tenders on the prepared tray and coat with cooking spray; turn and spray the other side.
7. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes. Flip once halfway through.