Almond-Crusted Chicken Fingers

• canola oil cooking spray
• 12 cup sliced almonds
• 14 cup whole wheat flour
• 1 12 teaspoons paprika
• 12 teaspoon garlic powder
• 12 teaspoon dry mustard
• 14 teaspoon salt
• 18 teaspoon fresh ground pepper
• 1 12 teaspoons extra virgin olive oil
• 4 egg whites
• 1 lb chicken tenders

1. Preheat oven to 475 degrees.
2. Set a wire rack on a baking sheet cover with aluminum foil and coat with cooking spray.
3. 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 throughly, about 1 minute.
4. With the processor still running, drizzle in oil; process until combined.
5. Transfer the mixture to a low dish.
6. Whisk egg whites in a second low dish.
7. Add chicken tenders and turn to coat.
8. Transfer each tender to the almond mixture; turn to coat evenly.
9. Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
10. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
11. Makes 4 servings.

canola oil cooking spray, almonds, whole wheat flour, paprika, garlic, mustard, salt, ground pepper, extra virgin olive oil, egg whites, chicken tenders

Taken from www.food.com/recipe/almond-crusted-chicken-fingers-152185 (may not work)