Almond Stuffed Chicken Breast

• 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

1. Preheat oven to 350u0b0F 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 400u0b0F for 20 to 25 minutes or until no longer pink and coating is crispy brown.

fisher chefs naturals, chicken breasts, white wine, mushrooms, butter, garlic, parsley, lemon juice, fisher chefs naturals, flour, eggs, salt

Taken from www.food.com/recipe/almond-stuffed-chicken-breast-475992 (may not work)