Dinner Tonight: Almond Stuffed Chicken

A simple stuffed chicken that tastes far more expensive than it is. This dish is best served with a simple couscous and haricots verts.

Ingredients

almond-chicken-ck-1880000-x

1/3 cup light garlic-and-herbs spreadable cheese

1/4 cup slivered almonds, toasted, coarsely chopped, and divided

3 tablespoons chopped fresh parsley, divided

4 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons butter

Preparation

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 1/2 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 non-stick skillet over medium heat. Add chicken to pan; 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.

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