Thursday, March 27, 2008

Almond Crusted Chicken Fingers

I know we're trying to get away from chicken fingers, but these are really good and healthy. I'm on my third day eating them--they're great leftover, and even taste good cold right from the fridge. They'd also make a great chicken sandwich.

Makes 4 servings

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
1 pound chicken tenders

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, 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 25 minutes.

NUTRITION INFORMATION: Per serving: 175 calories; 4 g fat (1 g sat, 3 g mono); 65 mg cholesterol; 4 g carbohydrate; 27 g protein; 1 g fiber; 254 mg sodium; 79 mg potassium.

I made a dip of about half dijon mustard and half honey and it goes perfectly with these.

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