1⁄4cupalmonds, slivered, toasted, coarsely chopped, and divided
3tablespoonsparsley, chopped
4chicken breast halves, boneless, skinless
1⁄2teaspoonsalt
1⁄4teaspoonpepper, ground
1 1⁄2teaspoonsbutter
NUTRITION INFO
Serving Size: 1 (86) g
Servings Per Recipe:4
Calories: 190
Calories from Fat 113 g60 %
Total Fat 12.7 g19 %
Saturated Fat 3.2 g15 %
Cholesterol 50.2 mg 16 %
Sodium 379.8 mg 15 %
Total Carbohydrate2.1 g 0 %
Dietary Fiber 1.1 g4 %
Sugars 0.5 g1 %
Protein 17.1 g 34 %
DIRECTIONS
Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons fresh parsely in a small bowl. Add other fresh snipped herbs if desired. Set aside.
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.
Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on each side to pan; cook 10-15 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.