Chicken with Almonds

Omar Al-MansouriChef

Ingredients

• 3 chicken breasts, shredded
  3 breast
• 1 tablespoon almond, grated
  1 tablespoon
• 1 small can of canned mushrooms
  1 can
• 1/4 cup celery, finely chopped
  0.3 cup
• 1 onion, grated
  1 onion
• 1/4 cup low-fat mozzarella cheese, grated
  0.3 cup
• 1 cup skim milk
  1 cup
• 1 egg yolk
  1 yolk
• Grated lemon zest
  1
• 1 teaspoon mustard
  1 teaspoon
• Spices to taste
  1
• Ground cinnamon to taste
  1
• Salt to taste
  1

Steps

1. 1

   Sauté the onion, mushrooms, and celery.

   Required Tools:

   Frying Pan

   5 min
2. 2

   Mix the milk and flour well, then place them over the sautéed vegetables until it thickens.

   Required Tools:

   Mixing Bowl

   5 min
3. 3

   Add the sautéed almonds to the mixture, then the cheese until it starts to melt, and add the spices and salt.

   5 min
4. 4

   Pound the chicken breasts with a meat mallet until they are thin and easy to roll.

   Required Tools:

   🍳

   Meat Mallet

   5 min
5. 5

   Season the breasts with mustard, spices, and salt, and stuff them with the previous mixture.

   5 min
6. 6

   Secure with toothpicks or tie with wooden skewers, dip in the egg mixed with lemon zest, place in a baking dish, and bake in the oven, turning occasionally.

   Required Tools:

   Oven

   🍳

   Toothpicks

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags