Thursday, February 26, 2009

Almond-Stuffed Chicken

We came across this recipe for Almond-Stuffed Chicken in the March 2009 Cooking Light magazine. We tweaked it by swapping out parsley in favor of chives, which we had leftover from a previous recipe, and we served with peas.
Almond-Stuffed Chicken
1/3 cup light garlic and herb spreadable cheese
1/4 cup toasted and chopped slivered almonds, divided
3 tablespoons chopped chives, divided
4 6-ounce chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons butter
Toast 3 tablespoons of the almonds. Then combine with spreadable cheese and 2 tablespoons chives.

Cut horizontal slit in chicken and stuff with 2 tablespoons each of cheese mixture. Use toothpicks to keep stuffing from flowing out.

Heat butter in skillet over medium heat. Add chicken and cook about 6 minutes on each side. After done, sprinkle chicken with remaining chives and almonds.

The cheese mixture was good; we used Laughing Cow's light garlic and herb wedges. The almonds provided a nice crunch in each bite and the cheese added a welcome creaminess. However, we just could not taste the garlic in the cheese. We will use this recipe as a basis for stuffed chicken again, but will probably just make a simple cream cheese-based stuffing.

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