Almond Stuffed Chicken Cooking Light Recipes

APPLE AND ALMOND STUFFED CHICKEN BREASTS

Steps:

• In skillet, melt margarine, saute apple, margarine, almonds, and cinnamon until apple is tender, around 5 minutes.
• Flatten chicken breasts. Top with apple mixture, roll and secure with toothpicks.
• Dip into egg white mixture, then into bread crumbs.
• In a skillet, heat oil, saute breasts until browned on all sides. Place in a baking dish.
• Sauce:.
• In small saucepan, melt margarine. Add flour, cook with stirring for 1 minute.
• Add apple juice, stock, cinnamon, brown sugar. Cook, stirring, until thickened, about 3 minutes.
• Pour over chicken, cover, and bake for 10-15 minutes, or until chicken is cooked.

ALMOND STUFFED CHICKEN BREAST

Steps:

• 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.