Almond Stuffed Chicken Breast

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2/3 cup fisher chef's naturals slivered almonds, toasted
• 3 boneless skinless chicken breasts
• 1 cup dry 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

Recipe

• 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 ¼-inch thickness; cut in half. marinate overnight in wine.
• 3 in skillet, sauté mushrooms in ¼ 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.