Almond Breaded Chicken Bites with Brown Rice

Almond Breaded Chicken Bites with Brown Rice

Ingredients

• Chicken breast fillet 4 pieces
• Salt teaspoon
• Freshly ground black pepper teaspoon
• Wheat flour cups
• Buttermilk 100 g
• Mustard with honey 2 tablespoons
• Almond flakes 80 g
• Breadcrumbs 1/2 cup
• Brown basmati rice 100 g
• Green onions 20 g

Directions

1. Preheat oven to 230 degrees.
2. Cook the rice in boiling water until tender. Drain and keep warm.
3. Place each breast between 2 sheets of plastic wrap and beat to about 1.2 cm thick. Sprinkle with 0.25 teaspoon of salt and pepper.
4. Pour flour into the bag and add chicken breasts in portions. Stir well so that the meat is completely covered in flour.
5. In a bowl, combine the buttermilk and mustard; in the other, combine the almond flakes and crackers. Dip the chicken in the buttermilk first, then dip in the almonds.
6. Heat a large skillet over high heat and lightly brush with vegetable oil. Place the chicken and cook for 1 minute, turn and place the pan in the oven for 9 minutes until the chicken is done.
7. Season the rice with salt and add finely chopped green onions. Serve with chicken.