Almond-Crusted Chicken with Scallion Rice

Almond-Crusted Chicken with Scallion Rice
Photo by Randy Mayor


  • 4 (4-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon black pepper
  • 2/3 cup sliced almonds
  • ¾ teaspoon salt, divided
  • 1 (3 1/2-ounce) bag boil-in-bag brown rice
  • 2 tablespoons honey mustard
  • ½ cup low-fat buttermilk
  • + 4 more ingredients
    • ½ cup dry breadcrumbs
    • ¼ cup chopped green onions
    • Cooking spray
    • ¼ cup all-purpose flour

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 ...

View full recipe at My Recipes


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