Almond Stuffed Chicken Breast |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This delicious chicken breast recipe has a unique and irresistible nutty flavor, enhanced by almonds. Ingredients:
2/3 cup fisher chef's naturals slivered almonds, toasted |
3 boneless skinless chicken breasts |
1 cup dry white wine |
1 (16 ounce) package mushrooms, sliced |
3/4 cup butter or 3/4 cup margarine, divided |
1 large garlic clove, minced |
1/4 cup fresh flat-leaf parsley, chopped |
2 tablespoons fresh lemon juice |
2/3 cup fisher chef's naturals slivered almonds, finely ground |
1/4 cup all-purpose flour |
2 eggs, beaten |
salt & fresh ground pepper, to taste |
Directions:
1. Preheat oven to 350°F Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
2. Pound chicken breasts to 1/4-inch thickness; cut in half. Marinate overnight in white wine.
3. In skillet, sauté mushrooms in 1/4 cup butter; about 3 to 4 minutes. Add garlic, parsley and lemon juice; sauté 2 to 3 minutes. Add toasted slivered almonds.
4. Remove chicken breasts from marinade; pat dry and discard marinade. Season with salt and pepper. Place 1/3 cup of mushroom mixture on each chicken breast half. Fold in sides and roll.
5. Secure to hold with toothpick or skewer. Chill 1 hour.
6. Add 2/3 cup almonds to a food processor or coffee grinder. Pulse until finely ground. Strain through a fine mesh strainer to avoid lumps. Set aside in dish.
7. Dredge rolled chicken in flour, dip in egg, then in ground almonds. Place in casserole; pour 1/2 cup melted butter over breasts.
8. Bake at 400°F for 20 to 25 minutes or until no longer pink and coating is crispy brown.
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