Almond Stuffed Chicken-Cooking Light

Submitted by Chef by Chance

"Cooking Light 3/09. They recommend using Boursin light cheese, I use Laughing Cow. The nutritional values from Cooking Light are Calories-288, Fat-2.7, Protein-37.5, Carb-3.9, fiber-.9, Chol-111, sodium-496, Calcium-109"

 

• Ready In: 27mins
• Ingredients: 7
• Serves: 4

ingredients

• 1⁄3 cup light garlic & herb spreadable cheese
• 1⁄4 cup slivered almonds, toasted
• 3 tablespoons fresh parsley or 3 tablespoons chives, chopped
• 4 (6 ounce) boneless skinless chicken breasts
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 teaspoons butter

directions

1. Combine the cheese, almonds, and 2 tbsp of the fresh herb in a small bowl and set aside.
2. Make a horizontal cut through the thickest portion of the breast to make a pocket. Stuff 1 1/2 tbsp of the cheese mixture into the pockets. Secure with a wooden toothpick.
3. Sprinkle the chicken with the salt and pepper.
4. In a medium nonstick skillet, melt the butter over medium heat. Add chicken to the pan and cook for 6 minutes on each side or until done.
5. Remove from pan and cover for 2 minutes. Top chicken with remaining almonds and herbs.