Almond Crusted Chicken With Scallion Rice

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Delicious chicken with a crisp almond crust. Add a simple tossed salad for a complete meal.

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Steps

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Preheat oven to 450.

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Prepare rice according to package directions.

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Keep warm.

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Place each chicken breast half between 2 sheets of heavy-duty plastic wrap.

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Pound to 1 / 2-inch thickness using a meat mallet or rolling pin.

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Sprinkle both sides of chicken with 1 / 4 teaspoon salt and pepper.

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Place flour in a zip-top plastic bag.

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Working with one piece at a time , add chicken to bag.

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Seal and shake to coat.

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Remove chicken from bag , shaking off excess flour.

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Repeat with remaining flour and chicken.

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Combine buttermilk and honey mustard in a shallow bowl.

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Combine almonds and breadcrumbs in a shallow bowl.

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Dip chicken in buttermilk mixture.

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Dredge in almond mixture.

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Place chicken in a baking dish and bake for 20 minutes or until browned on the outside and chicken juices run clear when pierced.

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Add 1 / 2 teaspoon salt and green onions to rice.

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Serve with chicken.

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Ingredients

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brown rice, boneless chicken breast halves, salt, black pepper, all-purpose flour, low-fat buttermilk, honey mustard, sliced almonds, dry breadcrumbs, cooking spray, green onion