Almond-Stuffed Chicken
- Number of Servings: 4
Ingredients
1/3 cup light herb & garlic spreadable cream cheese (Boursin or Philadelphia)1/4 cup slivered almonds, toasted, coarsely chopped, and divided3 tbsp chopped fresh parsley, divided4 (6 oz) skinless, boneless chicken breast halves1/2 tsp salt1/4 tsp black pepper1-1/2 tsp butter
Combine cheese, 3 tbsp almonds, and 2 tbsp parsley in a small bowl. Set aside.
Cut a horizontal slit through thickest part of each breast half to form a pocket. Stuff 1-1/2 tbsp cheese mixture into each pocket; secure each with a toothpick. Sprinkle chicken with salt & pepper.
Heat butter in a large nonstick skillet. Add chicken to pan; cook 6 minutes on each side or until done. Remove from pan; cover and let rest 2 minutes. Top chikcien with remaining almonds and parsley.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user 2CORNY.
Cut a horizontal slit through thickest part of each breast half to form a pocket. Stuff 1-1/2 tbsp cheese mixture into each pocket; secure each with a toothpick. Sprinkle chicken with salt & pepper.
Heat butter in a large nonstick skillet. Add chicken to pan; cook 6 minutes on each side or until done. Remove from pan; cover and let rest 2 minutes. Top chikcien with remaining almonds and parsley.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user 2CORNY.
Nutritional Info Amount Per Serving
- Calories: 288.0
- Total Fat: 10.6 g
- Cholesterol: 113.8 mg
- Sodium: 473.1 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.9 g
- Protein: 43.1 g
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