Almond chicken

By Mistyrain

Ingredients

• ngredients
• 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 onions

Details

Adapted from find.myrecipes.com

Preparation

Step 1

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.