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Recipe Detail

Almond Stuffed Chicken

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Number of Servings:

Ingredients:

  1. 1/3 cups - light garlic-and-herbs spreadable cheese (such as Boursin light)
  2. 1/4 cups - slivered almonds toasted, coarsely chopped and divided
  3. 3 tablespoons - chopped fresh parsley divided
  4. 4 - skinless, boneless chicken breast halves (6 oz. each)
  5. 1/2 teaspoons - salt
  6. 1/4 teaspoons - freshly ground black pepper
  7. 1 1/2 teaspoons - butter

Directions:

1. Combine spreadable cheese, 3 tablespoons of the almonds, and 2 tablespoons of the chopped fresh parsley in a small bowl; set aside.

2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 1-1/2 tablespoons of the almond mixture into each pocket, securing each pocket with a wooden pick. Sprinkle chicken with salt and pepper.

3. Heat butter in a large nonstick skillet over medium heat. Add chicken to pan and cook 6 minutes on each side or until done. Remove from pan; cover and let stand for 2 minutes.

4. Serve the chicken topped with remaining 1 tablespoon of almonds and 1 tablespoon of parsley.


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