Almond-Stuffed Chicken

Name: Almond-Stuffed Chicken
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 cup light garlic-and-herbs spreadable cheese; 1/4 cup slivered almonds, toasted, coarsely chopped, and divided; 3 tbsp chopped fresh parsley, divided; 4 skinless, boneless chicken breast halves; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 1 1/2 tsp butter

Jon Zatkoff @jonzatkoff

Almond-Stuffed Chicken

Jon Zatkoff @jonzatkoff

Saved

Ingredients

15 mins

4 servings

1/3 cuplight garlic-and-herbs spreadable cheese
1/4 cupslivered almonds, toasted, coarsely chopped, and divided
3 tbspchopped fresh parsley, divided
4skinless, boneless chicken breast halves
1/2 tspsalt
1/4 tspfreshly ground black pepper
1 1/2 tspbutter

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Steps

15 mins

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 Tbsps 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 Tbsp almonds and remaining 1 Tbsp parsley.