Almond Stuffed Chicken Breast Food

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 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.

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.

STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 350°F.
• Mince celery and onion and add to stuffing mix. Add melted margarine and chicken broth and mix well. Rinse and trim chicken and lay flat with cut side up; salt and pepper to taste. Spread stuffing mixture evenly on chicken. Fold up and secure with metal skewers. Season outside with additional salt and pepper if desired.
• Place in baking pan and cook for 40-45 minutes until chicken is done and stuffing is slightly browned.

STUFFED CHICKEN BREAST

Steps:

• Cover each breast with plastic wrap and pound to approximately a 6mm (1/4”) thickness, taking care not to make any holes.
• Lay meat out, and just inside one edge lay a piece of mozzarella, black pepper to taste, 3 or 4 of the s/d tomatoes, 2 spinach leaves and 2-3 basil leaves (depending on size).
• Fold breast over, and secure with toothpicks or skewers (I used 4 toothpicks per breast) Grind rice crackers using a food processor, rolling pin or mortar and pestle until they are the consistency of “normal” breadcrumbs.
• Mix garlic powder, parsely and freshly ground black pepper into rice cracker crumbs.
• Dip the stuffed breasts into beaten egg and coat well with crumbs.
• Bake in a 200c oven for the first 20mins, then turn down to 180c for another 10 mins or until chicken is cooked through.

ELEGANT STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 375°F.
• After defrosting and squeezing the spinach add the garlic & nutmeg, mix well, set aside.
• In a small sauce pan mix together the Soy, honey, chili flakes and cornstarch heat to boiling. Set aside to cool.
• Cut a pocket in each of the chicken breasts and place a wedge of cheese in it, add 2 oz of the spinach mixture, Sprinkle with pepper. Close the breast and place the breast on a lightly oiled oven proof pan.
• Paint the top of the breasts with the soy/honey glaze, do not bother to paint under the breasts.
• Sprinkle with the Panko crumbs.
• Bake in 375F oven for apprx 25 minutes or until golden and breasts are cooked through.

BAKED ALMOND CHICKEN BREASTS

Steps:

• Place flour in a shallow bowl. Combine 1/3 cup butter and seasonings in another bowl. Coat chicken with flour, then dip in butter mixture. Arrange in a greased shallow 3-qt. baking dish. Pour cream around chicken. , Bake, uncovered, at 350° for 45 minutes. Combine bread crumbs and remaining butter; sprinkle over chicken. Top with almonds. Bake, uncovered, for 5-8 minutes or until golden brown. Serve over pasta.

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.