- 4 (4 ounce) boneless chicken breasts
- 1/2 cup finely chopped slivered almonds (optional)
- 1/3 cup seasoned bread crumbs
- 1/4 teaspoon salt
- 1/2 teaspoon thyme
- 2 tablespoons butter
- 1/4 cup water
- 1/2 teaspoon chicken granules
- 1 cup long-grain brown rice, cooked without salt or fat
- Preheat oven to 350 degrees F.
- Mix chopped almonds, breadcrumbs, salt, and thyme in a shallow bowl.
- In a small pan over medium heat, melt the butter and add water and chicken granules. Stir to dissolve granules. Remove from heat.
- Dip each chicken breast in the melted butter mixture and then in the crumb mixture.
- Place in a baking dish that has been sprayed with nonstick vegetable cooking spray. Pour any leftover butter mixture and then any leftover crumb mixture over chicken breasts.
- Bake uncovered 30 minutes or until chicken is golden and crisp and meat is white in center when tested with a knife.
- Serve with hot cooked rice.