Almond-Stuffed Chicken

I am always trying new recipes and a lot of times they are absolute hits. The trouble is, Chris doesn't get nearly as excited about them as I do! I decided that this Cooking Light recipe is definitely blog-worthy and I would like to pass it on:)

You would not believe how incredibly easy and quick this chicken was to make. It is a keeper for sure!!

So, without further ado...

Almond-Stuffed Chicken
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.



Cooking Light is one of my favorite magazines. I encourage you to grab a magazine or check out their website for other fantastic recipes! One thing they are really good at is taking great, popular and often times unhealthy recipes and making them over. Love it!

Enjoy and let me know if you make this. I'd love to know what you think !

Kate