Almond covered chicken fingers

Almond-Crusted Chicken Fingers Instead of batter-dipped, deep-fried nuggets, we coat chicken tenders in a seasoned almond and whole-wheat flour crust and then oven-fry them to perfection. With half the fat of standard breaded chicken tenders, you can enjoy to your (healthy) heart’s content. Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Sat Fat Low Sodium SERVESPREP TIMETOTAL TIME420 min40 min

Directions Ingredients

• 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, (see Ingredient Note)

Cooking Instruction Step 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. Step 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. Step 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. Step 4 Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Nutrition

• Serving: Per serving

• Calories: 174

• Carbohydrates: 4g

• Fat: 4g

• Protein: 27g

• Dietary Fiber: 1g

• Saturated Fat: 1g

• Monounsaturated Fat: 2g

• Cholesterol: 66mg

• Potassium: 76mg

• Sodium: 254mg

• Exchanges: 3 very lean meat, 1/2 fat

• Carbohydrate Servings: 0