Almond-Crusted Chicken with Scallion Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Brown the chicken quickly over high heat, then finish it in the oven to give the chicken a golden crust without burning the almonds. 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 onions |
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. 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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