Ingredients
2 boneless skinless chicken breasts
1/2 Cup almond paste
1/2 Cup shredded mozzarella cheese
1/2 Cup plain bread crumbs
4 Tablespoons unsalted butter
2 garlic cloves
1/2 Cup sherry
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Rectangular molds for French almond-butter financiers
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Pound chicken breasts flat In a small bowl combine cheese and bread crumbs Spread almond paste carefully on chicken breasts, avoiding the edges Sprinkle bread crumb mixture over almond paste Roll breasts up jelly roll style, secure with toothpicks In non stick fry pan melt butter over medium heat Saute breasts in butter for about 3 minutes per side or until lightly browned reserve drippings for sauce Lightly grease medium sized baking dish Place breasts in prepared baking dish Bake at 350 degrees for 20 minutes Add sherry to reserved butter in saute pan Add garlic to butter in reserved saute pan Simmer over medium heat until reduced by about half Serve with rice and vegetable