Almond-Crusted Chicken with Green Onion Rice

Ingredients

• 0.7 cup almonds sliced
• 0.3 teaspoon pepper black
• 2 cups brown rice hot cooked
• 0.5 cup breadcrumbs dry
• 0.3 cup flour all-purpose
• 0.3 cup green onions chopped
• 2 tablespoons dijon honey mustard 
• 0.5 cup buttermilk low-fat
• 0.5 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• ziploc bags
• meat tenderizer

Directions

1. Preheat oven to 45
2. Place chicken breasts between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Place flour in a zip-top plastic bag. Working with 1 piece at a time, add chicken to bag; seal and shake to coat.
5. Remove chicken from bag, shaking off excess flour. Repeat with remaining chicken.
6. Combine buttermilk and honey mustard in a shallow bowl.
7. Combine almonds and breadcrumbs in another shallow bowl. Dip chicken in buttermilk mixture; dredge in almond mixture.
8. Heat a large nonstick ovenproof skillet over medium-high heat. Coat pan with cooking spray.
9. Add chicken; cook 1 minute. Turn chicken over.
10. Place pan in oven; bake at 450 for 13 minutes or until chicken is done.
11. Stir remaining 1/4 teaspoon salt and 1/4 cup green onions into rice.
12. Serve rice with chicken.
13. Shake chicken in sealed bag
14. Measure almonds
15. Pound chicken
16. Dredge chicken in buttermilk mixture and almond mixture