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Category: Chicken
Prep Time: Cook Time: Total Time:
3 boneless, skinless chicken breasts (about 1 lbs)
1 cup dry white wine (such as Chardonnay)
1 1/3 cups slivered almonds, divided
1 pkg (16 oz) mushrooms, sliced
3/4 cup unsalted butter, divided
1/4 cup chopped fresh flat-leaf parsley
2 tbsp fresh lemon juice
1 clove garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup flour
2 eggs, lightly beaten
Cut each chicken breast horizontally in half (6 total). Pound each half to 1/4-inch thickness; place in large resealable plastic bag. Add wine; seal bag. Refrigerate 8 hours or overnight. Grind 2/3 cup almonds in food processor; set aside. Place remaining 2/3 cup almonds in large skillet over medium heat. Cook 5 to 7 minutes, stirring continuously, until golden. Transfer to bowl; set aside.
Place 1/4 cup butter in skillet over medium heat 2 minutes until melted. Add mushrooms; cook 3 minutes. Return toasted almonds to skillet; add parsley, lemon juice and garlic; cook 2 minutes. Remove from heat; set aside. Remove chicken from marinade; pat dry. (Discard marinade.) Sprinkle with salt and pepper. Place 1/3 cup mushroom mixture over each chicken breast. Fold sides over filling; roll up. Secure rolls using toothpicks. Cover; refrigerate 1 hour.
Preheat oven to 350. Lightly spray 2-quart baking dish with vegetable oil spray; set aside. Place flour, eggs and ground almonds in bowls. Dredge each roll in flour, dip in egg and then in almonds. Place rolls in baking dish. Melt remaining 1/2 cup butter; drizzle over rolls. Bake 20 to 25 minutes until golden brown. Remove from oven; serve immediately. Serves 6
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CHICKEN ALMOND ROLL-UPS
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Category: Chicken
Prep Time: Cook Time: Total Time:
3 boneless, skinless chicken breasts (about 1 lbs)
1 cup dry white wine (such as Chardonnay)
1 1/3 cups slivered almonds, divided
1 pkg (16 oz) mushrooms, sliced
3/4 cup unsalted butter, divided
1/4 cup chopped fresh flat-leaf parsley
2 tbsp fresh lemon juice
1 clove garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup flour
2 eggs, lightly beaten
Cut each chicken breast horizontally in half (6 total). Pound each half to 1/4-inch thickness; place in large resealable plastic bag. Add wine; seal bag. Refrigerate 8 hours or overnight. Grind 2/3 cup almonds in food processor; set aside. Place remaining 2/3 cup almonds in large skillet over medium heat. Cook 5 to 7 minutes, stirring continuously, until golden. Transfer to bowl; set aside.
Place 1/4 cup butter in skillet over medium heat 2 minutes until melted. Add mushrooms; cook 3 minutes. Return toasted almonds to skillet; add parsley, lemon juice and garlic; cook 2 minutes. Remove from heat; set aside. Remove chicken from marinade; pat dry. (Discard marinade.) Sprinkle with salt and pepper. Place 1/3 cup mushroom mixture over each chicken breast. Fold sides over filling; roll up. Secure rolls using toothpicks. Cover; refrigerate 1 hour.
Preheat oven to 350. Lightly spray 2-quart baking dish with vegetable oil spray; set aside. Place flour, eggs and ground almonds in bowls. Dredge each roll in flour, dip in egg and then in almonds. Place rolls in baking dish. Melt remaining 1/2 cup butter; drizzle over rolls. Bake 20 to 25 minutes until golden brown. Remove from oven; serve immediately. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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