Brown the chicken quickly over high heat, then finish it in the oven to give the chicken a golden crust without burning the almonds.
1 (3 1/2-ounce) bag boil-in-bag brown rice
4 (4-ounce) skinless, boneless chicken breast halves
3/4 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
1/4 cup chopped green onions
How to Make It
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 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.
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This was just ok for me. Just using spray makes the breading get dark too quick in the pan so be careful of that. Needs zest, or herbs, or something? Probably won't make again, maybe if I'm in a pinch?
I'm surprised this only got a 3-star rating. The chicken is juicy and tender. Following suggestion I used chicken breast tenders instead of chicken breast. I think it cooks better when it is in strips. 8 minutes in the oven cooks it perfectly when it's in strips. I didn't make the rice. Served it with cooked mixed vegetables. I have made this several times and everybody loves it! We are picky about our Cooking Light recipes too. You definitely have to make sure not to burn the crust, though - but it's not that hard to not burn it.
It is definitely fast and easy, but it's messy!
I make a honey-mustard sauce to go with the chicken by mixing equal parts of honey mustard (it helps if it's a sweeter variety) and low-fat mayonnaise. Delicious.
I followed this recipe exactly. I wound up with chicken with burnt almonds on the outside, barely done on the inside. If for some reason I make this again I will put a large amount of cooking spray or olive oil on the pan before adding the chicken. The rice was great though!
I got up from the dinner table to mix up a little horseradish/mayo/sourcream sauce, without it the flavor fell flat. But then again, every chicken almadine I've ever made has needed the sauce. Maybe I just like the sauce. I also cooked the chicken longer in the oven - more like 15 min.
Although I burnt the outside crust and it lacked a bit of flavor, but I've never had chicken that juicy. It was worth making and I will make it again and try not to burn it. I did not make it with the rice because it sounded very bland. I made wild mushroom couscous and roasted vegetables that I put in the oven with the chicken on a separate rack.