Almond-Crusted Chicken With Green Onion Rice

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 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
• 1/4 cup chopped green onions
• 2 cups hot cooked brown rice

1. Preheat oven to 450u0b0.
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. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Place flour in a zip-top plastic bag. Working with 1 piece at a time, add chicken to bag; seal and shake to coat. Remove chicken from bag, shaking off excess flour. Repeat with remaining chicken.
4. Combine buttermilk and honey mustard in a shallow bowl. Combine almonds and breadcrumbs in another shallow bowl. Dip chicken in buttermilk mixture; dredge in almond mixture.
5. Heat a large nonstick ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 1 minute. Turn chicken over. Place pan in oven; bake at 450u0b0 for 13 minutes or until chicken is done.
6. Stir remaining 1/4 teaspoon salt and 1/4 cup green onions into rice. Serve rice with chicken.
7. Young Chefs can:
8. Shake chicken in sealed bag
9. Measure almonds
10. Older Chefs can:
11. Pound chicken
12. Dredge chicken in buttermilk mixture and almond mixture

skinless, salt, black pepper, allpurpose, lowfat buttermilk, honey, almonds, breadcrumbs, cooking spray, green onions, brown rice

Taken from www.myrecipes.com/recipe/almond-crusted-chicken (may not work)