A delightful twist on the classic stuffed chicken, featuring a crunchy almond crust and a creamy spinach-artichoke filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the spinach, artichoke hearts, sun-dried tomatoes, ricotta cheese, mozzarella cheese, and parmesan cheese. Mix well and set aside.
Ensure the spinach is well-drained to avoid a watery filling.
In a shallow bowl, mix the chopped almonds, breadcrumbs, garlic powder, and paprika.
Toast the almonds lightly before chopping for enhanced flavor.
In another shallow bowl, whisk together the eggs and milk.
Whisk until the mixture is smooth for even coating.
Place the flour in a third shallow bowl.
Season the flour with a pinch of salt for added flavor.
Pound the chicken breasts to an even thickness of about 1/4 inch using a meat mallet.
Place the chicken between plastic wrap to prevent mess.
Dredge each chicken breast in the flour, then dip into the egg mixture, and finally coat with the almond mixture on one side.
Press the almond mixture firmly onto the chicken for a good crust.
Place a portion of the spinach mixture on the uncoated side of each chicken breast. Roll up the chicken and secure with toothpicks.
Ensure the filling is evenly distributed for consistent flavor.
Arrange the chicken rolls in a baking dish and bake in the preheated oven for 40 minutes or until the chicken is fully cooked.
Use a meat thermometer to check for an internal temperature of 165°F.
Let the chicken rest for 5 minutes before serving. Remove toothpicks and serve warm.
Resting allows the juices to redistribute, keeping the chicken moist.
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