Almond Stuffed Chicken: serves 4
- 1/3 c. light garden vegetable spreadable cheese
- 1/4 c. slivered almonds, coarsely chopped and toasted, divided
- 3 T. chopped fresh parsley or 1 tsp. dried
- 4 ( 6 oz) boneless, skinless chicken breast halves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 T. butter
Combine the spreadable cheese, 3 T. almonds and 2 T. chopped fresh parsley or 1/2 tsp. dried. Set aside.
Cut a horizontal slit through the thickest portion of each breast to form a pocket. Stuff with cheese mixture ( about 1-1/2 T. in each piece of chicken) Secure each pocket with wooden toothpicks. Sprinkle chicken with salt and pepper.
Heat butter in a large nonstick skillet coated with Pam. Add chicken and cook 6 minutes on each side or until juices run clear. Remove chicken from pan. Cover and let stand 2 minutes. Top chicken with remaining 1 T. almonds and remaining parsley.