4 skinless, boneless chicken breast halves
1 cup sliced almonds
3 tablespoons butter, divided
1/4 cup brown sugar
1 tablespoon white sugar
1 tablespoon refined lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon molasses
6 pita-shaped sandwiches
1 (1 ounce) square unsalted butter, softened
1/4 cup brown sugar
1 (8 ounce) pouch French baguette, folded
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a large skillet. Pour 1/2 cup of remaining butter over chicken breasts and sprinkle with almonds. Cook over medium heat until no longer pink and juices run clear. Sprinkle remaining butter on chicken breasts.
Top each breast with sliced almonds, 1/4 cup sugar, 2 tablespoons white sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/2 teaspoon ground cinnamon. Spoon pita onto each breast.
Roll up each grilled sandwich, using a knife or a 9x13 inch baking pan. Brush two wedges of butter onto sandwich. Butter edges of these wedges with leftover 1/4 cup granulated sugar. Spread pita in pan onto two pans. Roll up pita, and place pieces onto sandwiches. Spread brown sugar over the top of sandwiches. Sprinkle sliced almonds over pita. Brush brown sugar over chicken breasts. Top with white baguette, making sure to cover. Butter baguette with remaining butter.
Bake in preheated oven for 50 minutes. Turn turkey breast breasts and roast vigorously for 10 minutes; serve. Cool before slicing.