Olive Stuffed Chicken With Almonds Recipes

CHICKEN WITH ALMONDS AND GREEN OLIVES

Steps:

• Heat 2 tablespoons of oil in a large braising pan. Add the almonds, bread and garlic. Cook over medium heat so the garlic softens and the bread toasts but nothing burns. Scrape into a food processor and let cool for 5 minutes. Add the saffron and parsley and pulse to a coarse paste.
• Preheat oven to 300 degrees. Season the chicken with salt and dust with flour. Add 2 tablespoons oil to the braiser and place over medium-high heat. Add chicken and brown all sides, then remove to a plate. Wipe out the pan. Add remaining oil, the chili and onions and cook until softened. Discard the chili. Nestle chicken in the pan, pour in the wine and reduce by half.
• Add the almond mixture and the broth, bring to a simmer, cover the pan and braise in the oven until the chicken is almost tender, about 40 minutes. Stir in the olives and cook until the chicken is very tender, 10 minutes more. Serve from the pan.

OLIVE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F.
• Puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor.
• Spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks.
• Roll the breasts in remaining 2 tablespoons breadcrumbs to coat.
• Place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes.
• Meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes.
• Cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve.

ALMOND STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 350°F Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
• Pound chicken breasts to ¼-inch thickness; cut in half. Marinate overnight in white wine.
• In skillet, sauté mushrooms in ¼ cup butter; about 3 to 4 minutes. Add garlic, parsley and lemon juice; sauté 2 to 3 minutes. Add toasted slivered almonds.
• Remove chicken breasts from marinade; pat dry and discard marinade. Season with salt and pepper. Place 1/3 cup of mushroom mixture on each chicken breast half. Fold in sides and roll.
• Secure to hold with toothpick or skewer. Chill 1 hour.
• Add 2/3 cup almonds to a food processor or coffee grinder. Pulse until finely ground. Strain through a fine mesh strainer to avoid lumps. Set aside in dish.
• Dredge rolled chicken in flour, dip in egg, then in ground almonds. Place in casserole; pour 1/2 cup melted butter over breasts.
• Bake at 400°F for 20 to 25 minutes or until no longer pink and coating is crispy brown.

OLIVE-STUFFED CHICKEN WITH ALMONDS

Steps:

• Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).
• Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Sauté chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.
• While chicken is cooking, chop almonds.
• Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.