{ dinner tonight } : almond-stuffed chicken

this weekend we made a recipe from the march issue of cooking light-- almond-stuffed chicken. it was fantastic. this is such an easy meal to make, and the results are gourmet. no one will believe you prepared it in under an hour... and it's light too! we served it with fresh snap peas and multi-grain bread.

cooking light stuffed chicken

the nutty, cheesy filling spices up chicken breasts and is a snap to make. toast the almonds in a skillet before you cook the chicken and you'll have just one pan to clean. serve with couscous and haricots verts.

yield : 4 servings

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.

photo via my recipes