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Nutrition Facts
Serving Size 151 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 280 mg 12%
Total Carbohydrate 21 g 7%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 30 g
Vitamin A 2% Iron 15%
Vitamin C 0% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Almond-Crusted Chicken

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Lb chicken breast, boneless
1/8 Tsp salt
1/8 Tsp black pepper
1/4 cup(s) flour
1 cup(s) Pan Frances Bread, crush for bread crumbs
3/4 cup(s) natural sliced almonds
1/2 cup(s) Low Fat Cultured 1% Milkfat Buttermilk
2 Tbsp honey mustard
1 non-stick canola spray
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Heat oven to 450°F.
Cover a large baking sheet with foil.
Lay chicken out on a sheet of wax paper.
Season both sides with salt and pepper, then sprinkle with flour; turn to coat and shake off excess.
Combine breadcrumbs with almonds in a shallow dish or on a plate.
Blend buttermilk with mustard in a separate shallow bowl.
Dip chicken pieces in buttermilk to coat both sides, then dredge in almond mixture.
Heat a large non-stick skillet over medium-high heat 3 minutes.
Cook chicken in skillet in 2 batches, 1 1/2 minutes per side or until browned. Spray skillet in between batches.
Remove chicken to foil-lined sheet and spray tops with non-stick spray.
Bake 8 to 10 minutes until no longer pink or until internal temperature of chicken reaches 165°F.



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