Rating: 4 stars
36 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 5
  • 4 star values: 6
  • 5 star values: 21

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.

Maureen Callahan
Recipe by Cooking Light March 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.

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  • 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.

Nutrition Facts

288 calories; fat 12.7g; saturated fat 4.3g; mono fat 4.5g; poly fat 1.8g; protein 37.5g; carbohydrates 3.9g; fiber 0.9g; cholesterol 111mg; iron 1.7mg; sodium 496mg; calcium 109mg.
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