Almond-Crusted Stuffed Chicken Breast
Tired of dry chicken? This juicy dish is packed with rich flavours topped with the satisfying crunch of an almond crunch.
Ingredients :
4 chicken breasts
2 cups dried breadcrumbs
1 cup almonds, crushed
3 large eggs
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley
1 white onion, diced
1 tablespoon butter
1 tablespoon sugar
8 asparagus spears
1/3 cup Bothwell Smoked Gouda, shredded
Olive oil for frying
Instructions :
Fry onions, butter and sugar at medium heat until caramelized. Preheat oven to 375 degrees F. Mix breadcrumbs, almonds, salt, pepper and parsley together and set aside. In a mixing bowl, whisk eggs and set aside. Using a paring knife, cut a 1” horizontal slit at the thick end of the breast and slice down to create a pocket. Trim asparagus to fit into pocket and stuff with cheese and onions. Sprinkle with salt and pepper to taste. Roll breasts in eggs then coat in almond breadcrumbs. Heat oil in a pan and cook stuffed breasts until golden on both sides. Place chicken in a baking dish, cover with foil and bake for about 35 minutes.
