Almond-Crusted Stuffed Chicken Breast

Don’t ever fear overcooking chicken for dinner—it will just get tenderer. This juicy dish is packed with rich flavours and topped with a satisfying almond crunch.


  • 4 chicken breasts
  • 2 cups dried breadcrumbs
  • 1 cup almonds, crushed
  • 3 large eggs, whisked
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 Tbsp fresh parsley, chopped
  • 1 white onion, diced
  • 1 Tbsp butter
  • 1 Tbsp sugar
  • 8 asparagus spears, trimmed
  • 1/3 cup Bothwell Smoked Gouda, shredded
  • Olive oil for frying


  1. Preheat oven to 375 degrees F.
  2. Fry onions, butter and sugar at medium heat until caramelized. Mix breadcrumbs, almonds, salt, pepper and parsley together and set aside.
  3. In a mixing bowl, whisk eggs and set aside.
  4. Using a paring knife, cut a 1” horizontal slit at the thick end of the breast and slice down to create a pocket.
  5. Trim asparagus to fit into pocket and stuff with cheese and onions.
  6. Sprinkle with salt and pepper to taste.
  7. Roll breasts in eggs then coat in almond breadcrumbs.
  8. Heat oil in a pan and cook stuffed breasts until golden on both sides.
  9. Place chicken in a baking dish, cover with foil and bake for about 35 minutes.