Almond-Stuffed Chicken

This recipe was enjoyed most by Eric and I. The girls didn't enjoy the filling, but ate the chicken when I scooped out the middle. Regardless I would make it again because it is a easy way to dress up chicken. I just won't stuff the kids' piece with a lot of filling next time. The only change I made was using Almond Accents instead of toasting my own almonds.

Almond-Stuffed Chicken

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

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

Nutritional Information
Calories: 288
Fat: 12.7g (sat 4.3g,mono 4.5g,poly 1.8g)
Protein: 37.5g
Carbohydrate: 3.9g
Fiber: 0.9g
Cholesterol: 111mg
Iron: 1.7mg
Sodium: 496mg
Calcium: 109mg

Maureen Callahan, Cooking Light, MARCH 2009