Instructions: In a large skillet over medium heat, heat the olive oil and sherry. Add the mushrooms, shallots, garlic, thyme and cayenne pepper. Cook, stirring often, until mushrooms turn dark. Add the ground almonds, salt and pepper and saute for 2 to 3 minutes . Divide the mixture into 8 portions and place each portion in the center of each chicken breast half. Fold over edges, roll up and place in a baking dish, seam side down, 1 inch apart. Place about 1 tablespoon of sour cream over each chicken roll and sprinkle with paprika. Bake at 350 degrees for 25 to 30 minutes or until chicken is tender. Transfer to a serving platter and serve.

an array of quick-to-fix, good-for-you main dishes that taste like they took hours to prepare. You can order a copy of this and many other

NOTES : 8 servings/

Serving size: 3-4 oz Tucked away inside these moist chicken breasts is a surprising, crunchy filling of almonds, mushrooms and shallots.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.