INGREDIENTS:4 boneless, skinless chicken breasts, 6-8 oz. each 6 leeks, thoroughly rinsed 16 blanched almonds 3 oz. Italian bread crumbs 2 cups extra-virgin olive oil 3 Tbsp. lemon juice to taste, salt and black pepper DIRECTIONS:Finely chop the leeks and almonds in a mortar or food processor. Add the bread crumbs and lemon juice. While blending, add a slow stream of olive oil to the mixture until a smooth emulsion is produced. Adjust with salt and black pepper. Saute chicken in olive oil ...
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