Almond-Stuffed Chicken

Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Almond-Stuffed Chicken Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy