Almond chicken

Almond chicken

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  • Prep Time


  • Total Time


  • Servings



  • ngredients

  • 1

    (3½-ounce) bag boil-in-bag brown rice

  • 4

    (4-ounce) skinless, boneless chicken breast halves

  • ¾

    teaspoon  salt, divided

  • ¼

    teaspoon  black pepper

  • ¼

    cup  all-purpose flour

  • ½

    cup  low-fat buttermilk

  • 2

    tablespoons  honey mustard

  • cup  sliced almonds

  • ½

    cup  dry breadcrumbs

  • Cooking spray

  • ¼

    cup  chopped green onions


Preparation Preheat oven to 450°. Prepare rice according to package directions; keep warm. 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. 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. Heat a large skillet coated with cooking spray over high heat. Add chicken; cook 1 minute. Turn chicken over. Wrap handle of pan with foil. Place pan in oven; bake at 450° for 9 minutes or until chicken is done. Add 1/2 teaspoon salt and green onions to rice; serve with chicken.


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