Almond Crusted Chicken Breasts With Goat Cheese

Year after year I come back to this recipe in the spring and summer. While the title makes it sounds time consuming, these Almond Crusted Chicken Breasts with Goat cheese are beyond easy to make and I love that I can prep them hours ahead of dinner.

Almond Crusted Chicken Breasts With Goat Cheese

1/2 cup sliced almonds
1 small package plain goat cheese (4.5 oz)
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh Italian parsley
4 boneless, skinless chicken breasts
4 slices white bread
2 tbsp butter, melted
1 egg

Toast almonds in a dry skillet over medium-high heat, shaking pan constantly to avoid scorching. Once almonds are browned, set aside. In a small bowl, mix together goat cheese, chives, parsley and 2 tablespoons of the almonds with a fork until well blended. If your chicken breasts are not already split, cut each breast in half, but not all the way through. Dividing cheese mixture into four parts, spoon into pocket of each chicken breast.

In a food processor, pulse bread until fine crumbs form. Pour into a pie plate, add remaining almonds and drizzle with melted butter, tossing with a fork as you go. In a another pie plate, beat egg with a dash of salt and pepper. Dip each chicken breast into egg and then into crumb mixture, pressing crumbs onto chicken breast. Place on a parchment lined cookie sheet and bake at 375F until chicken reaches internal temperature of 165F.

This chicken is perfect with nothing more than a side salad or fresh grilled vegetables. It’s also impressive company fare. If you’re having a crowd, this recipe easily doubles. Prepare chicken to just before placing in the oven. Once chicken is on baking sheet, cover with plastic wrap and refrigerate for up to four hours. This means that your chicken simply needs to be popped in the oven when your guests arrive and you can raise a glass with them, instead of toiling in the kitchen.