Almond-Crusted Chicken Fingers

• 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

1. 1. Preheat oven to 475u0b0F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. 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. 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. 4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
5. Nutrition
6. Per serving: 174 calories; 4 g fat ( 1 g sat , 2 g mono ); 66 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 27 g protein; 1 g fiber; 254 mg sodium; 76 mg potassium.
7. Nutrition Bonus: Selenium (31% daily value).
8. Exchanges: 3 very lean meat, 1/2 fat

canola oil cooking spray, almonds, flour, paprika, garlic, dry mustard, salt, freshly ground pepper, extravirgin olive oil, egg whites, tenders

Taken from www.epicurious.com/recipes/member/views/almond-crusted-chicken-fingers-52125421 (may not work)