Mushroom Almond Stuffed Chicken Breast

Almonds give plain jane chicken breast a whole new lease on life. Not only do almonds grace the stuffings, we have added them to the crispy crust, giving this dish an extra helping of nuttyness. 

Ingredients

2/3 cup Slivered Almonds, toasted

3 boneless, skinless chicken breasts

1 cup dry white wine

1 package (16oz.) mushrooms, sliced

3/4 cup 1 ½ sticks) butter or margarine, divided

1 large clove of garlic, minced

1/4 cup fresh flat-leaf parsley, chopped

2 tablespoons fresh lemon juice

2/3 cup Slivered Almonds, finely ground

1/4 cup almond flour

2 eggs, beaten

Salt and ground black 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 ½ cup melted butter over breasts.

Bake at 400°F for 20 to 25 minutes or until no longer pink and coating is crispy brown.