Almond Crusted Chicken

This was off the "cooking light" webpage. It rated an "8" on the Sean scale (and he knows anything rated 7 or above will be served again.) I think you could cut a few more calories in the dipping department (buttermilk...) and use something a little lighter and more flavorful like non-fat yogurt or something. It was really yummy though and I felt like a fancy cook searing it on high and then finishing it off in the oven. The little girls were impressed with all the dipping I was doing, though I have to say it was much easier than it looked. (shhh.)








Almond-Crusted Chicken
Brown the chicken quickly over high heat, then finish it in the oven to give the chicken a golden crust without burning the almonds.

Ingredients
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


Cooking spray

Preparation
Preheat oven to 450°.
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.

Whaaalaaaaa!