Almond-Crusted Chicken Breasts
with Goat Cheese Filling

from Suzanne Humphries, Echo Bay, Ontario, Canada

c. sliced almonds
1 pkg. goat cheese (4.5 oz)
1 Tbsp chives or green onion
1 Tbsp parsley
tsp pepper
4 boneless skinless breasts
4 slices white bread
2 Tbsp butter, melted
1 egg
tsp salt

Toast almonds.
Combine 2 Tbsp of almonds, goat cheese, chives, parsley and half the pepper. Set aside.

Cut each breast in half horizontally (butterfly).
Spoon of the filling over each to the edge. Fold over.

Remove crusts from the bread and tear into pieces.
Pulse bread in food processor to make 2 c. of crumbs.
Combine crumbs with remaining almonds, drizzle with melted butter.

In another dish, beat egg, salt and remaining pepper.
Dip each breast in egg. Press into crumb mixture to coat.
Place on greased baking sheet and refrigerate 4 hours.
Bake at 375F (190C) for about 30 minutes.