Almond Crusted Chicken with Cream Cheese Filling
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe shows chicken’s amazing versatility. Dressed up with a crunchy coating and a creamy filling, this chicken dish takes the place of honour at the dinner table.
  • ½ cup (125 mL) sliced almonds
  • 1 pkg (4.5 oz) goat cheese
  • 1 tbsp (15 mL) minced fresh chives or green onion
  • 1 tbsp (15 mL) minced fresh parsley
  • ½ tsp (2 mL) pepper
  • 4 boneless skinless chicken breasts
  • 4 slices white bread
  • 2 tbsp (25 mL) butter, melted
  • 1 egg
  • ¼ tsp (1 mL) salt
  1. In small skillet, toast almonds over medium-low heat, stirring, until barely golden, about 3 minutes. Let cool.
  2. In bowl, combine 2 tbsp (25 mL) of the almonds, the goat cheese, chives, parsley and half of the pepper; set filling aside.
  3. With sharp knife held horizontally and starting from curved side of chicken breast, cut each breast in half almost but not all the way through; open like book.
  4. Spoon one-quarter of the filling over 1 side, spreading filling right to edge; fold uncovered side over filling.
  5. Remove crusts from white bread; tear bread into pieces.
  6. In food processor, pulse bread until in fine crumbs with some larger pieces about the size of rice to make 2 cups (500 mL).
  7. In shallow dish, combine bread crumbs with remaining almonds; drizzle with butter, tossing with fork.
  8. In another shallow dish, lightly beat together egg, salt and remaining pepper.
  9. Dip each chicken breast into egg, letting excess drip off.
  10. Press chicken into bread crumb mixture to coat both sides.
  11. Place on greased rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 4 hours.)
  12. Bake in 375°F (190°C) oven until golden, crisp and no longer pink inside, about 30 minutes.
Source: Canadian Living Special Issue, Spring 2008
Recipe by Alberta Chicken Producers Recipes and Industry Information at