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1
Preheat oven to 400 F. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray; set aside.
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2
Place each chicken breast half between 2 sheets of plastic wrap and pound down to 1/4 thickness.
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3
Stir the toasted almonds into the prepared and cooled stuffing.
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4
Divide the stuffing between each chicken breast, spreading it out across the surface and pressing it down to adhere to the chicken.
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5
Starting from the wide end, roll up each chicken breast, tucking in the sides.
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6
Place the rolls seam side down on the prepared pan.
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7
Brush each roll generously with melted butter
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8
In a small bowl, combine the salt, pepper, paprika and cinnamon; mix well.
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9
Sprinkle the spice mixture over each chicken breast.
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10
Bake at 400 F for 20 minutes.
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11
For the sauce, combine the peach preserves, orange marmalade and Amaretto in a small saucepan.
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12
Bring to a boil.
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13
Reduce heat and cook over medium-low heat for about 5 minutes or until the preserves are melted and well combined, stirring occasionally.
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14
Remove chicken from the oven after it has cooked for 20 minutes.
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15
Reduce oven heat to 350 F.
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16
Spoon the amaretto sauce evenly over each chicken breast, using all the sauce in the pan.
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17
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.
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18
Brush the top of each piece of chicken with some of the leftover glaze in the bottom of the baking pan.
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19
Serve immediately.
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20
Note: Reserve any sauce thats in the bottom of the pan to serve on the side, if desired.
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21
Its also great to have for any leftover chicken breasts.
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22
I brush a little of the sauce over the chicken before reheating it in the microwave.
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23
Adapted from Mr Foods Everyday Cooking cooking magazine, Winter/Spring 1998.
