So, enough of the heavy stuff for a bit, eh?  Tonight I have a real treat for you:  clean chicken tenders that are crispy and are sure to please even the pickiest palate (I know, my husband has one!!).  And these even stay crispy when they are reheated!  Feel free to play around with the spices for different flavors.  I can imagine ranch seasonings, buffalo sauce mixed with the egg whites, cajun, etc.  Use your imagination!  (I know I will in the future!)

Ingredients:

• 2.5 lb boneless skinless chicken tenderloins
• 3.4 cup whole wheat flour
• 8-9 large egg whites, beaten until frothy
• 1 1/2 cup quick oats
• 1 1/4 crushed almonds (I estimate that I used approximately 1 1/2 cup whole in the food processor)
• 1/4 cup parsley
• 2 tsp dry mustard powder
• 1 tsp salt

Directions:

1. Preheat oven to 400 degrees.  Line cookie sheets with parchment paper.
2. Pulse oats, almonds, and spices in a food processor until coarsely ground.
3. Place flour in one bowl, egg whites in a second bowl, and almond mixture in a third bowl.
4. Dip chicken into flour, shaking of excess.  Dip in egg whites, allowing excess to drip off.  Finally dredge chicken through almond mixture, and place on lined cookie sheets.
5. Bake for 20 minutes.  Flip chicken pieces, and bake for 15 more minutes or just until golden.