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Almond-Crusted Chicken With Scallion Rice

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“Delicious chicken with a crisp almond crust. Add a simple tossed salad for a complete meal.”

Ingredients Nutrition


  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. Sprinkle both sides of chicken with 1/4 teaspoon salt and pepper.
  4. 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.
  5. Place chicken in a baking dish and bake for 20 minutes or until browned on the outside and chicken juices run clear when pierced. Add 1/2 teaspoon salt and green onions to rice; serve with chicken.

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