Almond Stuffed Chicken Breast

Ingredients

• 2/3 cup Fisher® Chef’s Naturals Slivered Almonds, toasted
• 3 boneless, skinless chicken breasts
• 1 cup dry white wine
• 1 package (16oz.) mushrooms, sliced
• ¾ cup (1 ½ sticks) butter or margarine, divided
• 1 large clove of garlic, minced
• ¼ cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh lemon juice
• 2/3 cup Fisher® Chef’s Naturals Slivered Almonds, finely ground
• ¼ cup all-purpose flour
• 2 eggs, beaten
• Salt and ground black 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 ¼-inch thickness; cut in half. Marinate overnight in white 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 ½ 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.