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Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole wheat flour
1-1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1-1/2 teaspoon extra-virgin olive oil
4 egg whites
1 pound chicken tenders


Preheat oven to 475° F. Place 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 almonds are finely chopped and paprika is mixed throughout, about 1 minute.

With the processor on low, drizzle in oil; process until everything is combined. Transfer the mixture into a shallow dish. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer the chicken tenders to the almond mixture; turn to coat evenly. (Discard any remaining egg whites 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, about 20 to 25 minutes.

Thanks to Justine Reis of Des Moines, Iowa for this chicken cutlet recipe. I found it in the Farm Bureau Spokesman magazine with the title "Almond Crusted Chicken Fingers". Anyone who enjoys chicken will like it.

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