almond-crusted chicken fingers
- Number of Servings: 4
Ingredients
Canola oil cooking spray1/2 cup sliced almonds 1/4 cup whole-wheat flour 1 1/2 teaspoons paprika1/2 teaspoon garlic powder1/2 teaspoon dry mustard 1/8 teaspoon freshly ground pepper2 egg whites (see Ingredient note)1 pound chicken tenders (cut in strips or chunks)
1. Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
2. Place almonds, flour, paprika, garlic powder, dry mustard 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 25 minutes.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BETHYD.
2. Place almonds, flour, paprika, garlic powder, dry mustard 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 25 minutes.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BETHYD.
Nutritional Info Amount Per Serving
- Calories: 242.7
- Total Fat: 8.7 g
- Cholesterol: 65.7 mg
- Sodium: 101.8 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.0 g
- Protein: 31.8 g
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