Yield: 4 servings Prep: 15 minutes Cook: 10 minutes

This chicken dish has a nutty, cheesy filling that is fabulous. The family loved it and it was easy to prepare.

1/3 cup light garlic-and-herbs spreadable cheese (such as Boursin light)
¼ cup slivered almonds, toasted, coarsely chopped, and divided
3 tablespoons chopped fresh parsley, divided
4 (6-ounce) skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon black pepper
1 ½ teaspoons butter

1. Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.

2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 ½ tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.

3. Heat butter in a large nonstick skillet cook 6 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.

Top each chicken with remaining 1 tablespoon almonds and remaining 1 tablespoon parsley=

Fat 12.7g   Carbohydrates 3.9g
Protein 37.5   Fiber 3.9 g


Cooking Light page 115 March 2009