Almond-Stuffed Chicken

Almond-Stuffed Chicken

READY IN: 1hrYIELD: 1 dish

INGREDIENTS

  • 12 light garlic-and-herb boursin cheese spread
  • 14 cupalmonds, slivered, toasted, coarsely chopped, and divided
  • 3tablespoonsparsley, chopped
  • 4chicken breast halves, boneless, skinless
  • 12 teaspoonsalt
  • 14 teaspoonpepper, ground
  • 1 12 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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