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.
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
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°.