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

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 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.

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

Step 6

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

Step 7


Step 8

Young Chefs can:

Step 9

Shake chicken in sealed bag

Step 10

Measure almonds

Step 11


Step 12

Older Chefs can:

Step 13

Pound chicken

Step 14

Dredge chicken in buttermilk mixture and almond mixture

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