Chicken With Almond Duxelles

Course : Chicken
Serves: 8
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1/4 cup olive oil
1/4 cup dry sherry
3/4 pound diced fresh mushrooms
4 medium shallots -- finely minced
2 cloves garlic -- minced
1 teaspoon minced fresh thyme
1 dash cayenne pepper
1/2 cup ground almonds
1 dash salt and pepper
4 whole boneless -- skinless chicken breasts, halved
1 teaspoon Paprika
1/2 cup low-fat sour cream

Preparation / Directions:

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 saut‚ 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.

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