CHICKEN WITH ALMONDS DIVINE

By curly

Ingredients

• 4 boneless, skinless, chicken breast halves
• 4 ounces Jarlsburg or Swiss cheese, cut into 4 sticks, each about 3-1/2 x 1/2 inch
• 1/4 cup (1/2 stick) butter
• 2 Tbsp dry sherry
• 1 cup ground almonds or hazelnuts (4 oz)

Preparation

Step 1

Preheat oven to 350 degrees.

Pound chicken breasts between sheets of wax paper until chicken is thin and as even as possible.

Place one stick of cheese in the middle of each breast. Starting with short end, roll up, jelly-roll fashion, tucking in sides. Secure with wooden pick or tie with kitchen twine.

Melt butter in a small saucepan. Stir in sherry. Remove from heat. Dip chicken in butter mixture and roll in nuts. Pour any remaining butter mixture into 9-inch pie plate. Place chicken rolls in single layer in pie plate.

Bake, uncovered, for 40 to 45 minutes or until chicken is no longer pink and nuts are toasted.