Almond Stuffed Chicken-Cooking Light
- 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
- Combine the cheese, almonds, and 2 tbsp of the fresh herb in a small bowl and set aside.
- 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.
- Sprinkle the chicken with the salt and pepper.
- 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.
- Remove from pan and cover for 2 minutes. Top chicken with remaining almonds and herbs.
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RECIPE SUBMITTED BY
I enjoy cooking, especially baking. I am married, no children though I have a dog Chance, whose internal clock must be Swiss-made as he knows what time dinner should be and is quite the taskmaster if I'm not at least in the kitchen at the appointed time.
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