Sponsor recipe courtesy of Fisher® Nuts
Save Recipe Print
Yield:
6 servings
Level:
Advanced

Ingredients

Directions

1. Preheat oven to 350 degrees 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 1/4-inch thickness; cut in half. Marinate overnight in white wine.

3. 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.

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 1/2 cup melted butter over breasts.

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

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Beer Can Chicken

Recipe courtesy of Bob Blumer

Sweet Spicy Smokey Roasted Almonds

Recipe courtesy of Ree Drummond

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken Soup

Recipe courtesy of Ina Garten

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Stuffed Cabbage

Recipe courtesy of Ina Garten

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword