Almond-Crusted Chicken Fingers

Canola oil cooking spray
½ cup sliced almonds
¼ cup whole-wheat flour
1 ½ tsp. paprika
½ tsp. garlic powder
½ tsp. dry mustard
1/8 tsp. freshly ground black pepper
1 ½ tsp. extra-virgin olive oil
4 egg whites
1 lb. chicken fillets

Preheat oven to 475.  Set a wire rack on a foil-lined baking sheet and coat with cooking spray.

Place almonds, flour, paprika, garlic powder, dry mustard 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 fillets and turn to coat.  Transfer each fillet to the almond mixture; turn to coat evenly.  (Discard any remaining egg white and almond mixture.)  Place the fillets on the prepared rack and coat with cooking spray; turn and spray the other side.

Bake the chicken fillets until golden brown, crispy and no longer pink in the center, 20 – 25 minutes.