Stuffed Chicken Breasts

By shawnanewton

Ingredients

• 3 broiler-fryer chicken breasts
• 1/3 c. finely chopped mushrooms
• 1 Tbsp. finely chopped celery
• 1 Tbsp. finely chopped onion
• 2 Tbsp. butter
• 1/4 c. blanched, slivered almonds
• 2 tsp. lemon juice
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. melted butter
• 3/4 c. crushed potato chips
• 3 slices bacon
• paprika
• Toasted slivered almonds

Preparation

Step 1

Wash chicken breasts; drain and pat dry. Make a lengthwise slit in each of the three breasts.

Cook mushrooms, celery and onion in 2 Tbsp. butter until tender but not brown. Remove from heat and blend in almonds, lemon juice, salt and pepper. Divide in 3 parts and fill each slit in chicken breasts.

Roll each breast in the 1/4 c. melted butter. Coat each one well with the crushed potato chips. Place in greased, shallow baking dish. Cover each slit with a slice of bacon. Bake in a 350 ovenfor 1 hour or until fork tender. Sprinkle with paprika and toasted slivered almonds.