Toasted Almond Chicken Rolls Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 20, 2010
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.
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Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Reviewed: Jan. 22, 2012
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!
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Reviewed: Mar. 28, 2010
Great recipe! The crispy almonds are the best part. I didn't have enough parmesan cheese so I added a little Feta.
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Reviewed: Jul. 18, 2010
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.
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Reviewed: Dec. 12, 2010
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.
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Reviewed: Jun. 16, 2011
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.
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Home Town: Schenectady, New York, USA
Living In: Atlanta, Georgia, USA

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