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1
Heat oven to 375F.
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2
Melt 1 tablespoon butter in 1-quart saucepan until sizzling; add almonds.
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3
Cook over medium heat, stirring occasionally, 1-2 minutes or until nuts are lightly toasted.
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4
Stir in all remaining stuffing ingredients.
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5
Continue cooking 3-5 minutes or until mixture just comes to a boil.
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6
Reduce heat to low.
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7
Cover; cook 15-20 minutes or until rice is tender and liquid is absorbed.
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8
Spray 13x9-inch baking dish with no-stick cooking spray.
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9
Season chicken breasts with salt and pepper.
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10
Spoon about 1/3 cup rice stuffing onto each chicken breast; roll up chicken over stuffing.
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11
Place chicken into prepared pan, seam-side down.
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12
Combine 1 tablespoon butter and parsley in small bowl; brush over chicken.
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13
Bake 25-30 minutes or until chicken reaches at least 165F and juices run clear when pierced with a fork.
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14
Melt 1 tablespoon butter in 1-quart saucepan; add all remaining relish ingredients.
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15
Cook over medium heat, stirring occasionally, 1-2 minutes or until onion is crisply tender.
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16
Remove chicken rolls to serving platter; top with relish.
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17
Make Ahead Method: Prepare stuffed chicken breasts as directed but do not brush with butter mixture or bake.
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18
Wrap each stuffed chicken breast with plastic food wrap.
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19
Place into resealable plastic freezer bag or container; freeze up to 3 months.
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20
Thaw chicken in refrigerator at least 24 hours.
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21
Unwrap chicken, place into greased 13x9-inch baking dish.
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22
Brush with butter mixture, sprinkle with bread crumbs and bake as directed.
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23
Prepare relish while chicken is baking.
