Almond-Crusted Chicken With Scallion Rice

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ready In: 35 Minutes

Servings: 4

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

Ingredients:

1 (3 1/2 ounce) bag boil-in-bag brown rice

4 (4 ounce) skinless boneless chicken breast halves

3/4 teaspoon salt, divided

1/4 teaspoon black pepper

1/4 cup all-purpose flour

1/2 cup low-fat buttermilk

2 tablespoons honey mustard

2/3 cup sliced almonds

1/2 cup dry breadcrumbs

cooking spray

1/4 cup chopped green onion

Directions:

1. Preheat oven to 450°.
2. Prepare rice according to package directions; keep warm.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/4 teaspoon salt and pepper.
4. Place flour in a zip-top plastic bag. Working with one piece at a time, add chicken to bag; seal and shake to coat. Remove chicken from bag, shaking off excess flour. Repeat with remaining flour and chicken. Combine buttermilk and honey mustard in a shallow bowl. Combine almonds and breadcrumbs in a shallow bowl. Dip chicken in buttermilk mixture; dredge in almond mixture.
5. Place chicken in a baking dish and bake for 20 minutes or until browned on the outside and chicken juices run clear when pierced. Add 1/2 teaspoon salt and green onions to rice; serve with chicken.

By RecipeOfHealth.com