Almond-Stuffed Chicken from Cooking Light

Community Recipe from


  • 1/3 cup(s) light garlic-and-herbs spreadable cheese (such as Boursin light)
  • 1/4 cup(s) slivered almonds toasted, coarsely chopped, divided
  • 3 tablespoon(s) chopped fresh parsley divided
  • 4 (6 oz) boneless, skinless chicken breast halves
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1 1/2 teaspoon(s) butter


  1. 1. Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons fresh parsley in a small bowl; set aside.
  2. 2. Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff 1 1/2 tablespoon 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 parsley.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

My Notes

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

Add Note

Almond-Stuffed Chicken from Cooking Light Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy