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Almond Stuffed Chicken with Green Onions

Posted Jan 15 2011 5:23pm
So I burnt my fingers prints off for this dish on the metal pan handles. I forgot I just pulled the pan out of the oven and a few minutes later not thinking I grabbed it while making the sauce part. Ha ha only I would do that.. So don't forget! Any ways I wanted to incorporate chicken and almonds some how with out using almonds as a crust. I adapted this recipe off of pastrywiz.com and changed quite a bit of it to suit my taste. My 7 month old daughter gives me time constraints so I like to try out new dishes and hopefully get them right the first time. That doesn't always happen and I thought that's where this meal was heading. Until I tasted it! It was really tasty and definitely worthy of sharing. To roast almonds just lay a single layer on a pan. Coat lightly with oil and bake in oven on 350 degrees F for 10-12 minutes. The picture I have of the chicken is with the skin off. My husband eats this with the skin on and fried extra crispy in the pan. What ever you prefer, they both taste awesome.

Things You Need:
4 chicken breasts
1/2 cup of  roasted almonds
1/2 cup of mascarpone cheese
1 juice of a lemon
1/3 cup Chardonnay
1/4 cup chicken stock
salt
pepper
10 bunches of green onions chopped into large sticks
Olive Oil






Preheat oven to  425 degrees F
Blend in a food processor the roasted almonds and add mascarpone, lemon juice and salt and pepper. I use about a 1/2 tsp of salt and a pinch of pepper.
Butterfly chicken being careful not to cut all the way through.
Put a good spoon fill of the almond paste in between each piece of chicken. (set aside left over almond paste if there is any)
In a hot non stick pan covered in olive oil place chicken. After a few minutes when browned to your desire flip and brown the other side. If your pan has metal handles leave chicken in the pan, otherwise transfer chicken to roasting tray.
Place in preheated oven for 10-12 minutes or until cooked through.


When chicken is cooked take chicken out of pan or tray and place aside. Put pan or tray over heat and add wine and stock along with another pinch of salt and pepper to taste scraping the chicken left overs off the bottom of the pan. If there was any almond paste left over add in and mix together. Add green onion right away and saute until softened.
Pour over chicken and Enjoy!



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