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Friday, March 27, 2009

Almond Stuffed Chicken

Ok, so I'll confess...I used the full fat Boursin Cheese in this recipe. I feel guilty, this is supposed to be Cooking Light, but my grocery store does not sell "light" Boursin Cheese. I suppose I really missed the point here, but I did not miss the flavor. This was a really tasty and simple meal to put together. Another one to add to the "regular" menu (whatever that is). David wants to know what was wrong with the first hundred things we ate and posted on the blog. Why can't we have any of those things again? What fun would that be?

Almond Stuffed Chicken
from Cooking Light
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. 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 tablespoon almonds and remaining 1 tablespoon parsley.

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