Almond Stuffed Chicken Breast - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F 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 1/4-inch thickness; cut in half. Marinate overnight in white wine.
In skillet, saute mushrooms in 1/4 cup butter; about 3 to 4 minutes. Add garlic, parsley and lemon juice; saute 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\u00b0F for 20 to 25 minutes or until no longer pink and coating is crispy brown.