Monday, April 2, 2012

Almond Crusted Chicken Tenders w/Honey Mustard Dip

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

Preheat oven to 475°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.


1/2 cup mayonnaise
3 tsp prepared mustard (or 1 tsp dry mustard)
4 tsp honey
pinch of paprika

Mix all ingredients and refrigerate until ready to use.

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