Almond-crusted chicken fingers

Adapted from "Healthy in a Hurry"

1/2 c sliced almonds
1/4 c flour
1 1/2 tsp paprika
1/2 tsp black & red spice (combination of black pepper and red pepper flakes)
1/4 tsp salt
1/8 tsp ground pepper
1 1/2 tsp extra virgin olive oil
4 egg whites
1 lb chicken tenders

1. Preheat oven to 475 degrees. Line a baking sheet with tin foil and spray tin foil with non-stick spray.
2. Place almonds, flour, paprika, black & red spice, salt and pepper in food processor. Process until almonds are finely chopped and all ingredients are blended together. Drizzle in olive oil and process until combined. Transfer to bowl or shallow dish.
3. Separate egg yolks from whites. Discard yolks. Whites should be in a bowl.
4. Coat chicken tenders in egg whites and then in almond mixture. When fully coated, place on baking sheet.
5. Bake for 20 minutes or until fully cooked inside.

NOTE: The original recipe calls for 1/2 tsp dry mustard and 1/2 tsp garlic powder. I substituted the Black & red spice for these. You just need something to add a little tang to the mixture. I let the chicken fingers cool and put them on top of a salad. I used the salad dressing I posted a few weeks ago (garlic-olive oil dressing) on top. It was delicious. These would also be good hot with a side of potatoes.