Almond Stuffed Chicken Breast

Name: Almond Stuffed Chicken Breast
Cook time: 20 min
Total time: 20 min
Yield: 6 serving(s)
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

Submitted by Fisher Nuts

"This delicious chicken breast recipe has a unique and irresistible nutty flavor, enhanced by almonds."

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photo by Fisher Nuts

Ready In:: 20mins
Ingredients:: 12
Serves:: 6

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

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.
Pound chicken breasts to ¼-inch thickness; cut in half. Marinate overnight in white wine.
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.
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.
Secure to hold with toothpick or skewer. Chill 1 hour.
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.
Dredge rolled chicken in flour, dip in egg, then in ground almonds. Place in casserole; pour 1/2 cup melted butter over breasts.
Bake at 400°F for 20 to 25 minutes or until no longer pink and coating is crispy brown.