ALMOND-CRUSTED CHICKEN WITH BROWN RICE

 

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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

Directions

  • 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 to rice; serve with chicken.

Notes

Brown the chicken quickly over high heat, then finish it in the oven to give the chicken a golden crust without burning the almonds.

Categories: Main Dish 
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