Almond-Stuffed Chicken

Almond-Stuffed Chicken
Photo by Randy Mayor


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

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 woode...

View full recipe at My Recipes


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