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Almond Crusted Chicken Fingers
4 SmartPoints Per Serving
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. 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.
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
Makes 4 Equal Servings
Nutritional Info Per Serving: 174 calories; 4 g fat; 4 g carbs; 27 g protein; 1 g fiber