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Submitted by Creamy Cheesy Cabbage

Almond Chicken Roll

Chicken roll coated with almond. Inside, vegetable and cheese stuffing. Serve with honey balsamic sauce."


For Chicken Roll
-2 Chicken Boneless Breasts
-1 Carrot
-1/4 cup Canned Green Pea
-1 teaspoon Nutmeg
-1 teaspoon Garlic Powder
-1 tablespoon Flour
-2 tablespoons Shredded Mozzarella Cheese
-1/2 cup Crushed Almond
-4 tablespoons Olive Oil
For Sauce
-1/2 tablespoon Honey
-1 tablespoon Balsamic Vinegar
-1 tablespoon Soy Sauce


1.Preheat oven to 400 degree F
2.Chop carrot. Drain green pea. In a bowl, combine carrot, green pea, nutmeg, mozzarella cheese, salt and pepper. Mix well.
3.Flatten each chicken breast by using a knife, butterfly each chicken breast 1/4 of the way through. Pound each chicken breast to 1/4 inch thickness with rolling pin.
4.Lay chicken breasts flat on a cutting board and sprinkle salt and pepper.
5.Place vegetable mixture on each chicken breast and roll up. Coat each chicken breast with salt, pepper and garlic powder.
6.Roll up and place seam side down in a skillet. Brush olive oil over each chicken breast and then coat with almond. Place then in oven.
7.Bake for 20-25 minutes.
8.Make sauce, in a bowl, combine honey, balsamic vinegar and soy sauce. Mix well.
9.Slice each chicken breast roll into 5-6 slices and serve with sauce.

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Nutritional Information
Per Serving

no nutrition information available

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