Nutritional Information CALORIES 408 PROTEIN 35g CARBOHYDRATES 41.4g FIBER 3.4g CHOLESTEROL 68mg IRON 3.3mg SODIUM 749mg CALCIUM 125mg Servings: Serves 4 Time To Cook: Total Cooking time: 40 minutes. Almond-Crusted Chicken With Scallion Rice Ingredients 1 - 3.5 ounce bag boil-in-bag brown rice 4 (4-ounce) boneless and skinless chicken breast halves 3/4 teaspoon salt, divided 1/4 teaspoon black pepper 1/4 cup all purpose flour 1/4 cup Guida buttermilk 2 tablespoons Honeycup mustard 2/3 cup sliced almonds ½ cup dry breadcrumbs Cooking spray of your choice ½ cup chopped green onions, scallions Directions   Preheat oven to 450 degrees. Prepare rice according to package directions and keep warm. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½ 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 tine, add chicken to bag; seal and shake to coat. Remove chicken from hag, 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 degrees for 9 minutes or until chicken is done. Add ¼ teaspoon salt and green onions to rice; serve with chicken.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.