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
How to Make It
Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.
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.
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.
Very good, but it did not cook well in the pan, maybe they were too thick? I had to finish them in the oven to get the inside hot enough. The recipe is definitely a repeat, but next time I will do in the oven or on the grill.
This was my first time doing a stuffed chicken recipe and it is something I would do again. I used the light garlic herb laughing cow wedges (one wedge per breast) and it gave them terrific flavor. I think the key is to get chicken breasts that are only 6 oz. I did take the advice of others and put a little chicken broth in the pan when they were cooking on the second side and covered for the rest of the cooking time. The chicken was cooked through and very moist. I served with brown & wild rice and green beans almandine. This recipe is another case where you can't believe it's Cooking Light!
This was amazing! My whole family loved it! I took the advice of one of the reviews and used Laughing Cow Garlic & Herb cheese and also simmered in chicken stock covered for about 10 minutes longer to make sure the chicken was done. It was delicious...can't wait to make it again. Served with wild rice and spinach salad w/ dried cherries, almonds, bleu cheese crumbles and cherry vinegrette.
Why didn't anyone else have a problem with the Boursin/almond stuffing melting away and falling out??? I skewered the pockets shut but by the time the chicken was done there was nothing left inside, just melted cheese and butter in the skillet... We couldn't really taste the Boursin, just the chicken. I served this with farmers' market yellow and green squash baked with onions and Heirloom tomatoes. Yum.
Not sure I'll make it again unless I can figure out how to keep the stuffing from disappearing...