Toasted Almond Chicken Rolls

Toasted Almond Chicken Rolls

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Mr. Big Business 2

"Flattened or butterflied boneless chicken breasts rolled around a simple and light filling, with an interesting texture and taste."
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Ingredients

1 h 15 m servings 458 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the breasts with the smooth side of a meat mallet to a thickness of 1/4 inch; set aside.
  2. Melt the butter in a skillet over medium heat. Stir in the almonds, and cook until dark, golden-brown, about 10 minutes. Set aside until cool enough to handle.
  3. Lay the chicken breasts out onto your work surface and evenly divide the toasted almonds among them. Sprinkle with the Parmesan cheese, then arrange the spinach leaves over top. Roll each chicken breast into a log and secure with toothpicks. Pour half of the vinaigrette into a 7x11-inch baking dish. Place the chicken rolls into the baking dish seam-side-down. Pour the remaining vinaigrette over the rolls.
  4. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let the breasts rest 5 to 10 minutes before serving.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

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 sp...

Most helpful critical review

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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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.

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 sp...

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. Ot...

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. ...

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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