December 2, 2010

Almond-Stuffed Chicken

For the second consecutive post, the recipe didn't turn out exactly as I hoped. This chicken flavor was good, but perhaps my chicken breast was thicker than the recipe expected. It took much longer for my chicken to fully cook, to the point my chicken was much darker than a nice golden brown.

Almond-Stuffed Chicken
1/3 cup light garlic-and-herb spreadable cheese
1/4 slivered almonds, toasted
2 Tbsp. fresh parsley
4 (6-oz.) boneless, skinless chicken breast halves
1/2 tsp. salt
1/4 tsp. better
1 1/2 tsp. butter

Combine cheese, almonds and parsley in a small bowl. Set aside.

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 1 1/2 Tbsp. of cheese into each chicken breast, and close with a toothpick. Sprinkle chicken with salt and pepper.

Heat butter in a large non-stick skillet over medium heat. Add chicken to pan. Cook 6 minutes on each side or until done. Remove from pan, cover, and let rest 2 minutes. Makes 4 servings.

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