Almond-Crusted Chicken With Scallion Rice

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 (3 1/2ounce) 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.