Crunchy Tex-Mex Chicken Fingers

1 cup wheat germ
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne pepper
2 egg whites
1 lb skinless chicken tenders

Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.

In a shallow dish, mix the wheat germ, chili powder, cumin, garlic powder, salt, and cayenne. In another shallow dish, whisk the egg whites with 2 TBSP water.

Dip the chicken into the egg whites, then into the wheat germ mixture. Dip and coat the chicken again in the remaining egg white and wheat germ mixture. Transfer to a baking sheet. Bake until the chicken is cooked through, about 10 minutes.

Makes 4 servings.

Points per serving: 5