Almond Crusted Chicken With Scallion Rice Recipe

Ingredients for Almond Crusted Chicken With Scallion Rice

• Brown Rice
• Boneless Chicken Breast Halves
• 1/2 teaspoon salt (plus extra for rice)
• Black Pepper
• All Purpose Flour
• Low Fat Buttermilk
• 1 tablespoon honey mustard
• Sliced Almonds
• Dry Breadcrumbs
• Cooking Spray
• Green Onion

How to Make Almond Crusted Chicken With Scallion Rice

1. Preheat oven to 450°F (232°C).
2. Prepare rice according to package directions. Keep warm.
3. 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.
4. Season both sides of each chicken breast with 1/4 teaspoon salt and freshly ground black pepper.
5. Place 1 cup all-purpose flour in a zip-top plastic bag.
6. 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.
7. In a shallow bowl, whisk together 1/2 cup buttermilk and 1 tablespoon honey mustard.
8. In a separate shallow bowl, combine 1 cup slivered almonds and 1/2 cup panko breadcrumbs.
9. Dip each chicken breast into the buttermilk mixture, allowing excess to drip off.
10. Dredge chicken in the almond mixture, ensuring it's evenly coated.
11. 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.
12. While the chicken bakes, fluff the cooked rice with a fork. Stir in 1/2 teaspoon salt and 2 tablespoons chopped green onions.
13. Serve the crispy almond-crusted chicken over a bed of savory scallion rice. Garnish with extra green onions, if desired.