Almond-Stuffed Chicken

4.0 34
4 stars
(34)
Photo: Randy Mayor; Styling: Leigh Ann Ross
Recipe from Cooking Light

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.

Ingredients

  • 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. 1. Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.
  2. 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. 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.
Maureen Callahan,
March 2009

Nutritional Information

  • Calories: 288
  • Fat: 12.7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 37.5g
  • Carbohydrate: 3.9g
  • Fiber: 0.9g
  • Cholesterol: 111mg
  • Iron: 1.7mg
  • Sodium: 496mg
  • Calcium: 109mg