Friday, June 20, 2014

Almond-Stuffed Chicken

A few weeks ago I came across a recipe for almond stuffed chicken.  This sounded so great I had to include it in a future menu, but with my caterings and vacation, I had to put it on hold. Well, last night I finally made it.  In addition to the almond stuffed chicken, I made skewered grilled green beans and brown basmati rice.  Such a great dinner....  Try it for yourself, you'll love it.

Almond-Stuffed Chicken


Ingredients
1/3 cup light garlic-and-herbs spreadable cheese (such as Boursin 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



Preparation
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°.  




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