Ingredients for Almond Crusted Chicken With Scallion Rice
- 1 cup uncooked brown rice
- 4 boneless, skinless chicken breast halves (about 6 oz. each)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 1/2 cup low-fat buttermilk
- 1 tablespoon honey mustard
- 1 cup slivered almonds
- 1/2 cup panko breadcrumbs
- cooking spray
- 2 tablespoons chopped green onions
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How to Make Almond Crusted Chicken With Scallion Rice
- Preheat oven to 450°F (232°C).
- Prepare rice according to package directions. Keep warm.
- Place each chicken breast (about 6 ounces each) between two sheets of heavy-duty plastic wrap. Pound to 1/2-inch thickness using a meat mallet or rolling pin.
- Season both sides of each chicken breast with 1/4 teaspoon salt and freshly ground black pepper.
- Place 1 cup all-purpose flour in a zip-top plastic bag.
- Working with one piece at a time, add chicken to the bag, seal, and shake to coat. Remove, shaking off excess flour. Repeat with remaining chicken and flour.
- In a shallow bowl, whisk together 1/2 cup buttermilk and 1 tablespoon honey mustard.
- In a separate shallow bowl, combine 1 cup slivered almonds and 1/2 cup panko breadcrumbs.
- Dip each chicken breast into the buttermilk mixture, allowing excess to drip off.
- Dredge chicken in the almond mixture, ensuring it's evenly coated.
- Place chicken in a baking dish and bake for 20 minutes, or until golden brown and the juices run clear when pierced with a fork.
- While the chicken bakes, fluff the cooked rice with a fork. Stir in 1/2 teaspoon salt and 2 tablespoons chopped green onions.
- Serve the crispy almond-crusted chicken over a bed of savory scallion rice. Garnish with extra green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
18g
Fat
18g
Carbs
14g
