Almond-Stuffed Chicken

Well we got 3 servings (or D did). See we had 2 pieces of chicken at 24 oz total. D doesn't do slits in chicken. So he pounded out the chicken to halve it and roll it. Same difference really. But he pulverized one piece, so we only had 3 pieces.

So I think it was easy. He wasn't bitching about it when I got home. It was really good. I wish there was more cheese, but don't I always?

We had with basmati and Caesar Salad.

Almond-Stuffed Chicken

The nutty, cheesy filling spices up chicken breasts and is a snap to make. Toast the almonds in a skillet before you cook the chicken and you'll have just one pan to clean. Serve with couscous and haricots verts.

1/3 cup light garlic-and-herbs spreadable cheese (such as Boursin light) -- we used Allouette Light
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

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 nonstick 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.

Yield: 4 servings

CALORIES 288 ; FAT 12.7g (sat 4.3g,mono 4.5g,poly 1.8g); CHOLESTEROL 111mg; CALCIUM 109mg; CARBOHYDRATE 3.9g; SODIUM 496mg; PROTEIN 37.5g; FIBER 0.9g; IRON 1.7mg

Cooking Light, MARCH 2009