A goat cheese and almond filling in tender chicken delivers succulence in every delicious bite.
Ingredients
- 1/2 cup (125 mL) sliced almonds
- 1 pkg (4.5 oz) goat cheese
- 1 tbsp (15 mL) minced fresh chives or green onion
- 1 tbsp (15 mL) minced fresh parsley
- 1/2 tsp (2 mL) pepper
- 4 boneless skinless chicken breasts
- 4 slices white bread
- 2 tbsp (25 mL) butter, melted
- 1 egg
- 1/4 tsp (1 mL) salt
Steps
- In small skillet, toast almonds over medium-low heat, stirring, until barely golden, about 3 minutes. Let cool.
- In bowl, combine 2 tbsp (25 mL) of the almonds, the goat cheese, chives, parsley and half of the pepper; set filling aside.
- With sharp knife held horizontally and starting from curved side of chicken breast, cut each breast in half almost but not all the way through; open like book. Spoon one-quarter of the filling over 1 side, spreading filling right to edge; fold uncovered side over filling.
- Remove crusts from white bread; tear bread into pieces. In food processor, pulse bread until in fine crumbs with some larger pieces about the size of rice to make 2 cups (500 mL).
- In shallow dish, combine bread crumbs with remaining almonds; drizzle with butter, tossing with fork. In another shallow dish, lightly beat together egg, salt and remaining pepper.
- Dip each chicken breast into egg, letting excess drip off. Press chicken into bread crumb mixture to coat both sides. Place on greased rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 4 hours.)
- Bake in 375°F (190°C) oven until golden, crisp and no longer pink inside, about 30 minutes.
