Cut the chicken breast in half, and then slice into each half to form a pocket, with one side closed. Squash the chicken with a meat flattener and flour both sides. Then add the chopped almonds, a pinch of salt, a handful of chopped sage and a spoonful of chopped amarenas and juice. Close the pocket using a toothpick. Place in a greased ovenproof dish and put chopped almonds and a knob of butter on top. Cook in a pre-heated oven at 180°C for 20-25 minutes.
Recipe by paolofiore