by Jennifer Burns, Intermountain Medical Center Heart Institute
- Olive 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 1/2 teaspoons extra-virgin olive oil
- 4 large egg whites
- 1 pound chicken tenders
- 1 cup Greek yogurt
- 1 orange, juice and zest
- 2 green onions
- 2 teaspoons agave syrup
- Salt Substitute and pepper, to taste
Preheat oven to 475°F.
Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Place almonds, flour, paprika, garlic powder, salt substitute 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.
For the sauce, combine the yogurt, orange juice and zest, onions, agave, salt substitute and pepper in a food processor. Serve with the chicken tenders.
