Almond Stuffed Chicken Breast

Almond Stuffed Chicken Breast
  • Yield: 6 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • This delicious chicken breast recipe has a unique and irresistible nutty flavor, enhanced by almonds. 


  • 2/3 cup Fisher® Chef’s Naturals Slivered Almonds, toasted
  • 3 boneless, skinless chicken breasts
  • 1 cup dry white wine
  • 1 package (16oz.) mushrooms, sliced
  • 3/4 cup 1 ½ sticks) butter or margarine, divided
  • 1 large clove of garlic, 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 and ground black pepper, to taste


  1. 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.
  2. Pound chicken breasts to ¼-inch thickness; cut in half. Marinate overnight in white wine.
  3. 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.
  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 ½ cup melted butter over breasts.
  8. Bake at 400°F for 20 to 25 minutes or until no longer pink and coating is crispy brown.

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