Almond-Crusted Chicken with Scallion Rice
Almond-Crusted Chicken with Scallion Rice might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 35g of protein, 20g of fat, and a total of 487 calories. A mixture of almonds, buttermilk, boil-in-bag brown rice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the low fat buttermilk you could follow this main course with the Meyer Lemon Pound Cake as a dessert.
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 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.
Heat a large skillet coated with cooking spray over high heat.
Add chicken; cook 1 minute. Turn chicken over. Wrap handle of pan with foil.
Place pan in oven; bake at 450 for 9 minutes or until chicken is done.
Add 1/2 teaspoon salt and green onions to rice; serve with chicken.