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Almond-Stuffed Chicken

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

Bake in oven at 375° for 30-40 minutes, or until internal temp is 175°.