Almond Stuffed Chicken-Cooking Light |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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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 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.
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