ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Almond-Stuffed Chicken

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings
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

Nutrition 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

How to Make It

  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.