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Dash of Diamonds and Pinch of Pearls Sweepstakes

Almond-Crusted Chicken Fingers

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  40 Minutes
  4 servings
Rather than a heavy coating, these chicken fingers are lightly covered in a spicy ground almond and whole-wheat flour mixture that'll have the kids forgetting about fast food and begging for this dinnertime treat.
RECIPE 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   egg whites (see Ingredient note)
1 pound  chicken tenders

Ingredient Note:  Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.
Almond-Crusted Chicken Fingers Recipe at Cooking.com
DIRECTIONS
Preheat oven to 475 degrees F.

Set a wire rack on a foil-lined baking sheet and coat with cooking spray.


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.


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.


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


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 147
Fat. Total: 4g
Protein: 21g
Carbohydrates, Total: 4g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 49mg
Sodium: 214mg
% Cal. from Fat: 24%
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