Recipe by Mr. Big Business
"Flattened or butterflied boneless chicken breasts rolled around a simple and light filling, with an interesting texture and taste."
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skinless, boneless chicken breast halves
grated Parmesan cheese
baby spinach leaves
bottled red wine vinaigrette
I loved the flavors in this dish. My husband and I are on opposite shifts so we don't get to eat together but he called me on his lunch break to tell me how good it was. I served this with a spinach rice casserole and steamed asparagus.
Meh, it was o.k. 10 minutes is definitely way to long to try to brown the almonds, they burn a lot faster than that.
Awesome! My 10 year old and 9 year old loved this. We will definitely make it again! I did not toast the almonds according to the recipe, but put them in the oven for a couple of minutes. Other than that, I didn't change a thing! Thanks for sharing!
Good but a little bland. It definately needs something else to add more flavor. I may try it again and figure out what to add.
We really enjoyed this recipe. I toasted my almonds in the oven while it was preheating by spreading them dry in my baking pan. They were a rich golden color within minutes with no added fat. I used my own homemade vinaigrette with its light raspberry flavor. All the flavors blended beautifully. Simple to prepare and elegant to serve. Thanks for a great recipe.
Great recipe! The crispy almonds are the best part. I didn't have enough parmesan cheese so I added a little Feta.
* Percent Daily Values are based on a 2,000 calorie diet.
Toasted Almond Chicken Rolls
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 262
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