Almond-Stuffed Chicken

  • TomandPaula Posted: 02/27/09
    Worthy of a Special Occasion

    Good meal. It was relatively easy to make. We used frozen chicken breasts so I needed to pound them a bit before getting them cut open in order to get enough to fill. Used about 4 toothpicks to keep the filling inside. We ate this wild rice and a spinach salad. Very good!!!

  • carly71722 Posted: 12/31/09
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    I have made this several times and LOVE it :) I'm giving it a 4 though because I had to make a few modifications to perfect it. I use Laughing Cow Garlic and Herb cheese (I always have it in house and didn't want to buy Boursin), I also seasoned the outsides of the chicken with some salt, pepper, garlic, and lemon pepper. To help with cooking time, and not add fat to the dish, I sear both sides of the chicken, then add chicken stock to the pan and cover it, flipping the chicken a few times. This method works great and keeps the chicken moist without making it unhealthy!

  • JaneneRenee Posted: 05/15/09
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    I served this to my in-laws for a quick/easy yet special dinner. It was wonderful, everyone loved it. The herbs and garlic in the cheese infused into the chicken - I would imagine the flavor would be quite boring otherwise - and the almonds added a wonderful nutty crunch. Mine too did take longer than 6 minutes on each side to cook, but it was no big deal. We roasted some asparagus in olive oil and fresh garlic as our side. Making it again tonight!

  • KatiDid183 Posted: 03/07/09
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    I thought this was a decent meal. My mother and I both found it pretty bland, that could be the fault of the cheese spread though. I want to try this dish again, but maybe throw in some chives or even oregeno instead of parsley and some garlic powder as well. Maybe some cheddar too to perk up the cheese flavor... I'm getting excited now! Playtime! :)

  • skspillman Posted: 03/06/09
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    I made this last night and it went over very well--I will definitely make this again. I left the almonds slivered instead of chopping them, and that worked out well. I also used chives instead of parsley--yummy! I also didn't use the toothpicks, and the chicken came out fine. I served with a spinach salad and wild rice, and the meal was very good--very flavorful.

  • JessicaGS Posted: 03/10/09
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    I made this last night for dinner. I think it's good in terms of taste; however, I was disappointed with how long the chicken took to cook thoroughly so next time I think I will tenderize it so that it cooks evenly and doesn't stick so much to the pan. I ended up adding oil to the pan because it took so long to get the chicken cooked completely and it kept sticking and charring. :( Therefore, this ended up not being "light" due to the excess oil I had to use. I added scallions, which I think was a nice flavor addition.

  • Ltoeat Posted: 03/22/09
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    This was delicious, the chicken was creamy, crunchy and moist. Next time I would cook as instructed, but after 12 mins. I would cover it and then cook it for another 15 mins. on low. Once I removed the chicken from the pan, I did put in some wine, broth and flour to make a gravy. It was very tasty and I will make this again.

  • loddiedoddie Posted: 07/27/09
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    This was delicious! I, too, used the frozen chicken breast (thawed of course) from Sam's and did not have a problem with the cooking time. I did, however, accidentally cut through a chicken breast to where there was a hole in the bottom, but just reserved some of the mixture and just served it on top of that piece and it was just fine. My 7 yr old son said "this is delicious!". Definitely a keeper and will make again. Served it with fresh steamed green beans tossed in olive oil with a little salt and pepper.

  • nylucy4 Posted: 03/20/09
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    I thought this was great after some modifications. The chicken was not done after 6 minutes per side. I removed it from the pan after 12 minutes and added chopped shallots. I cooked that for about a minute and then added about 1/2 cup of chicken broth. When that was simmering I returned the chicken to the pan and cooked (covered) for another 5-8 minutes. The almond cheese stuffing was delicious.

  • JennSpkerman Posted: 02/26/09
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    Yum! This was fast and sooooo good! I can definitely make this again and again! I think this is also appropriate for a special occasion. We had this with cous cous, but I thin next time I'll serve it up with some noodles.

  • aajm01 Posted: 02/23/09
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    I made this last night and it was yummy!!! Even my picky 7 year old ate it WITHOUT ketchup which means it is a huge hit in our house! Served with orzo pasta and grilled asparagus, yum!

  • erincu Posted: 03/01/09
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    This dish was AWESOME! The crunchiness of the almonds and creaminess of the sauce was soooo great! I topped it with a few more almonds and parsley than it says because it was so good. Would definitely cook this again and again.

  • ChrissyCupcake Posted: 03/29/09
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    I loved this recipe. It sounded a little weird to me at first, but the cheese and the toasted almonds just have this amazing ability to compliment one another. The chicken was light and moist, and this was really easy to put together. I'll definitely be making this one again. My only tip: follow that '6 oz. chicken breast' recommendation or throw it in the oven. Mine were about 8 oz. apiece and I was cooking for much longer than 6 minutes per side, and the one I made for my boyfriend was still a little raw inside when mine was already done.

  • Teresa19 Posted: 02/27/09
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    Fast, easy and delicious! This recipe was a big hit in our house - even for one of my kids who "doesn't really like chicken". I left out the parsley but otherwise followed the recipe and will make again. I also wouldn't hesitate to make this for a special occasion and/or company.

  • magicnba Posted: 03/28/09
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    This is an awesome easy recipe loved by everyone at the table. The meat department at the grocery store will cut the pocket in the breast for you. Also alternative is to pound the breasts and add the stuffing then roll the breasts. HMMM good. Enjoy!!!!!!

  • BethinOR Posted: 03/26/09
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    Very tasty, quick and easy. Like other reviewers, the chicken needed longer than 6 minutes on a side to cook. A winner at our house.

  • ahewisonsmith Posted: 04/07/09
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    I thought I would really enjoy this but I didn't. I found it quite bland. I had to cook the chicken longer than indicated. I will not make this again.

  • dreintsma Posted: 03/16/09
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    This was a great easy recipe! I didn't have almonds so I substituted pine nuts and it worked great!

  • Harringbone Posted: 04/04/09
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    This is a delicious recipe, and I will serve this to company. It was very easy to make. I used bagged, frozen Tyson chicken breasts from Sam's Club; and the weight of the chicken was perfect for this recipe. The cooking time was just right for the chicken pieces I used. I served it with the couscous and fresh string beans, just like the photo; and each flavor complimented the other.

  • spooner Posted: 08/01/09
    Worthy of a Special Occasion

    Really good! Will definately make again, and it was really very simple! I use it for everyday meals but feel it would be appropriate for small dinner parties. I served green beans and herbed couscous.

  • ekuhistorygirl Posted: 03/17/10
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    I really didn't expect this to be as good as it was. This was a hit with everyone in the family! And very easy to make. Will definitely do it again.

  • ToothFairy11 Posted: 02/03/11
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    SO GOOD! Wonderful combination of favors. When cooking for 2, I use a wedge of garlic and herb Laughing Cow cheese per chicken breast and add about a tablespoon of chopped almonds. Incredibly easy and really impresses guests!

  • bkxanon Posted: 09/27/11
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    My husband and I both loved this. It was pretty easy to do, and it looked and tasted so fancy! Before I put the stuffing in, I sprinkled lemon juice all over the chicken, and then salted it. I think the lemon juice on the outside gave it a beautiful brown glaze that made it even more tasty! I cooked it in a deep dish skillet that had a lid. Cooking with the lid on meant it only needed 4-5 mins per side.

  • jclane76 Posted: 11/19/11
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    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.

  • MandaKate Posted: 01/15/12
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    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!

  • AlyDoc Posted: 02/09/12
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    Made this at my boyfriend's earlier this week and we both LOVED it! I forgot to pick up parsley, so we skipped it, and also upped the almond count to the full 1/2 cup bag I bought. The silly guy doesn't have regular kosher salt, so we used some type of flavored salt (a variety of herbs mixed in) to season the chicken's outside, and then stuffed the whole cheese mixture into the breasts without saving any for the top. We covered the chicken while it was cooking as well. It turned out SO good! My boyfriend isn't a big fan of almonds, but really liked them in this. I love a good nut and thought the soft crunch was the perfect addition to the creamy cheese inside the chicken. Thanks for such an easy, delicious recipe!

  • mferry84 Posted: 04/24/12
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    I loved this!!!! this was such an easy recipe and my 6 year old daughter loved it too!

  • mrscrazyed Posted: 07/07/12
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    We were a little disappointed in this recipe. Followed it exactly, but found that there really was no zip; we expected a little more richness. There are better stuff chicken recipes out there.

  • lksmithnj Posted: 07/28/13
    Worthy of a Special Occasion

    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...

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