homemade chicken fingers

250 mL sliced almonds 1 cup
60 mL Western Family all purpose flour 1/4 cup
8 mL paprika 1 ½ tsp
4 mL garlic powder 3/4 tsp
4 mL dry mustard 3/4 tsp
2 mL ground pepper 1/4 tsp
2-3 egg whites, beaten 2-3
500 g chicken breast, cut into strips 1 lb

Preheat oven to 450°F (230°C). Line a cookie sheet with parchment paper or spray with non-stick cooking spray.

Place almonds, flour and seasonings in a food processor and process until almonds are finely chopped. Transfer mixture to a shallow bowl or dish.

Whisk egg whites in another shallow bowl or dish. Dip chicken in egg whites and turn to coat. Then dip in almond mixture and turn to coat evenly. Alternatively, place almond mixture in a plastic bag and shake egg white coated chicken to evenly coat with almond mixture. Place chicken on prepared cookie sheet. Discard any leftover egg whites and almond mixture. Bake chicken fingers for 20 to 25 minutes or until golden brown.

Makes 6 servings.

Nutritional analysis per serving
Calories 276 Protein 27 g Fat 15 g Carbohydrate 9 g Fibre 2 g