Almond-Stuffed Chicken

READY IN: 1hrYIELD: 1 dish

INGREDIENTS

¹⁄₂ light garlic-and-herb boursin cheese spread

¹⁄₄ cupalmonds, slivered, toasted, coarsely chopped, and divided

3tablespoonsparsley, chopped

4chicken breast halves, boneless, skinless

¹⁄₂ teaspoonsalt

¹⁄₄ teaspoonpepper, ground

1 ¹⁄₂ teaspoonsbutter

NUTRITION INFO

Serving Size: 1 (86) g

Servings Per Recipe:4

Calories: 190

Calories from Fat 113 g 60 %

Total Fat 12.7 g 19 %

Saturated Fat 3.2 g 15 %

Cholesterol 50.2 mg 16 %

Sodium 379.8 mg 15 %

Total Carbohydrate2.1 g 0 %

Dietary Fiber 1.1 g 4 %

Sugars 0.5 g 1 %

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.

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