Almond-Stuffed Chicken

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Almond-Stuffed Chicken Recipe
The nutty, cheesy filling spices up chicken breasts and is a snap to make. Toast the almonds in a skillet before you cook the chicken and you'll have just one pan to clean. Serve with couscous and haricots verts.
4 servings

Ingredients

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1/3 cup light garlic-and-herbs spreadable cheese (such as Boursin light)
1/4 cup slivered almonds, toasted, coarsely chopped, and divided
3 tablespoons chopped fresh parsley, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter

Preparation

1. Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.

2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.

3. Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with remaining 1 tablespoon almonds and remaining 1 tablespoon parsley.

Created date

February 2009

Nutritional Information

Calories 288
Fat 12.7 g
Satfat 4.3 g
Monofat 4.5 g
Polyfat 1.8 g
Protein 37.5 g
Carbohydrate 3.9 g
Fiber 0.9 g
Cholesterol 111 mg
Iron 1.7 mg
Sodium 496 mg
Calcium 109 mg