Almond-Crusted Chicken With Scallion Rice

• 1 (3 1/2 ounce) bagboil-in-bag brown rice
• 4 (4 ounce) skinless boneless chicken breast halves
• 34 teaspoon salt, divided
• 14 teaspoon black pepper
• 14 cup all-purpose flour
• 12 cup low-fat buttermilk
• 2 tablespoons honey mustard
• 23 cup sliced almonds
• 12 cup dry breadcrumbs
• cooking spray
• 14 cup chopped green onion

1. Preheat oven to 450.
2. Prepare rice according to package directions; keep warm.
3. 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.
4. Sprinkle both sides of chicken with 1/4 teaspoon salt and pepper.
5. Place flour in a zip-top plastic bag.
6. Working with one piece at a time, add chicken to bag; seal and shake to coat.
7. Remove chicken from bag, shaking off excess flour.
8. Repeat with remaining flour and chicken.
9. Combine buttermilk and honey mustard in a shallow bowl.
10. Combine almonds and breadcrumbs in a shallow bowl.
11. Dip chicken in buttermilk mixture; dredge in almond mixture.
12. Place chicken in a baking dish and bake for 20 minutes or until browned on the outside and chicken juices run clear when pierced.
13. Add 1/2 teaspoon salt and green onions to rice; serve with chicken.

bagboil, chicken breast halves, salt, black pepper, flour, lowfat buttermilk, honey, almonds, breadcrumbs, cooking spray, green onion

Taken from www.food.com/recipe/almond-crusted-chicken-with-scallion-rice-438204 (may not work)