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

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