Almond Stuffed Chicken


Spice up chicken with a nutty, cheesy
filling and you’ve got a meal-time winner.
Not only is this easy to make, it’s full
of textures and flavors. Here’s another
time-saving tip: Toast the almonds first in
the skillet you’re going to use for the
chicken and you’ll only have to clean one
pan! Complete the meal with brown rice
and green beans.


NUTRITIONAL INFORMATION:
Calories: 288
Fat: 12.7g
Saturated fat: 4.3g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 1.8g
Protein: 37.5g
Carbohydrate: 3.9g
Fiber: 0.9g
Cholesterol: 111mg
Iron: 1.7mg
Sodium: 496mg
Calcium: 109mg



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Ingredients

• 1/3 cup light garlic-and-herbs spreadable
  cheese (such as Boursin light)
• ¼ cup slivered almonds, toasted, coarsely
  chopped, and divided
• 3 tablespoons chopped fresh parsley,
  divided
• 4 (6-ounce) skinless, boneless chicken
  breast halves
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1½ teaspoons butter 



PREPARATION
Prep Time: 20 minutes


1. Combine 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.
3. Stuff 1½ tablespoons of cheese/almond
    mixture into each pocket; secure each
    pocket with a wooden pick. Sprinkle
    chicken with salt and pepper.
4. Heat butter in a large nonstick skillet over
    medium heat. Add chicken and cook
    6 minutes per side, or until done.
5. Remove chicken from pan. Cover and let
    stand 2 minutes.

To serve: Top each chicken portion with remaining chopped almonds and parsley.

4 servings







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