Recipe by Oxmoor House August 2011


Recipe Summary test

4 servings (serving size: 1 chicken breast half and 1/2 cup rice mixture)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • 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.

  • 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.

  • 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.

  • 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 450° for 13 minutes or until chicken is done.

  • Stir remaining 1/4 teaspoon salt and 1/4 cup green onions into rice. Serve rice with chicken.

  • Young Chefs can:

  • Shake chicken in sealed bag

  • Measure almonds

  • Older Chefs can:

  • Pound chicken

  • Dredge chicken in buttermilk mixture and almond mixture

Nutrition Facts

478 calories; fat 12.1g; saturated fat 1.6g; mono fat 5.3g; poly fat 2.4g; protein 49.1g; carbohydrates 44g; fiber 4.1g; cholesterol 100mg; iron 2.4mg; sodium 599mg; calcium 105mg.