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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Almond Crusted Chicken with Gargonzola Recipe

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This recipe for Almond Crusted Chicken with Gargonzola is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup sliced almonds
1 pkg (45 oz) gorgonzola cheese
1 tablespoon minced fresh chives
1 tablespoon minced green onion
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
4 boneless skinless chicken breasts
6 T Panko Bread Crumbs
2 tablespoons butter melted
1 egg
1/4 teaspoon salt
Directions:
Directions:
1. In small skillet, toast almonds over medium-low heat, stirring, until barely golden, about 3 minutes. Let cool.
2. In bowl, combine 2 tbsp (25 mL) of the almonds, the gorgonzola cheese, chives, parsley and half of the pepper; set filling aside.
3. 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.
4. 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.
5. 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.)
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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