Almond-Crusted Chicken

I am definitely going to cook this again. The chicken was so tender in the inside, and the almonds add a nice crunchy texture to the outside. It also has a perfect balance of sweet (from the honey mustard) and savory. It's one of those meals that leaves you very satisfied. It's a super quick meal to cook, so it's perfect for the weekdays after a long day of work.


Ingredients:
4 (4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon 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
2 Tablespoons olive oil

Directions:
Preheat oven to 450-degrees

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 salt and pepper.

Place flour in a sip-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. Place pan in the oven; bake for 9 minutes or until chicken is done.

Source (and for nutritional info): Cooking Light