Stuffed Amaretto Glazed Chicken Breasts

Preheat oven to 400 F. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray; set aside.

Place each chicken breast half between 2 sheets of plastic wrap and pound down to 1/4″ thickness.

Stir the toasted almonds into the prepared and cooled stuffing. Divide the stuffing between each chicken breast, spreading it out across the surface and pressing it down to adhere to the chicken. Starting from the wide end, roll up each chicken breast, tucking in the sides.

Place the rolls seam side down on the prepared pan. Brush each roll generously with melted butter

In a small bowl, combine the salt, pepper, paprika and cinnamon; mix well.

Sprinkle the spice mixture over each chicken breast. Bake at 400 F for 20 minutes.

For the sauce, combine the peach preserves, orange marmalade and Amaretto in a small saucepan. Bring to a boil. Reduce heat and cook over medium-low heat for about 5 minutes or until the preserves are melted and well combined, stirring occasionally.

Remove chicken from the oven after it has cooked for 20 minutes. Reduce oven heat to 350 F.

Spoon the amaretto sauce evenly over each chicken breast, using all the sauce in the pan. Return the chicken to the oven and bake at 350 F for 15-20 minutes more or until the chicken is no longer pink and the juices run clear.

Brush the top of each piece of chicken with some of the leftover glaze in the bottom of the baking pan. Serve immediately.

Note: Reserve any sauce that’s in the bottom of the pan to serve on the side, if desired. It’s also great to have for any leftover chicken breasts. I brush a little of the sauce over the chicken before reheating it in the microwave.

Adapted from Mr Food’s Everyday Cooking cooking magazine, Winter/Spring 1998.