Recipe: Almond-Stuffed Chicken
- January 29, 2011 - 9:58 PM
Note: For a low-calorie meal, serve this with couscous and green beans. From "Cooking Light Mix & Match Low-Calorie Cookbook."
• 1/4 c. slivered almonds, divided
• 1/3 c. light garlic-and-herbs spreadable cheese
• 3 tbsp. chopped fresh parsley, divided
• 4 (6-oz.) skinless, boneless chicken breast halves
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 11/2 tsp. butter
To toast almonds: Place almonds in a dry large nonstick skillet over medium heat, tossing occasionally. Cook for a few minutes, until almonds are fragrant and lightly browned. Cool and chop coarsely.
Combine spreadable cheese, 3 tablespoons toasted almonds and 2 tablespoons parsley in a small bowl. Set aside.
Cut a horizontal slit through thickest part of each breast half to form a pocket. Stuff 11/2 tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.
Heat butter in the same 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 evenly with remaining 1 tablespoon almonds and remaining 1 tablespoon parsley.
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