Almond-Stuffed Chicken (Recipe #65)

This recipe was an epic FAIL. My chicken was really thick and it browned on the outside faster than it cooked on the inside, so it went directly into the trash. it will probably be awhile before I try making stuffed chicken again but, when I do get up the courage, it will be done in the oven where there is less room for error.

Almond-Stuffed Chicken

(Source: Cooking Light, March 2009)

1/3 cup light garlic-and-herbs apreadable cheese

1/4 cup slivered almonds, toasted, coarsely chopped, and divided

3 Tbsp chopped fresh parsely, divided

4 (6 ounce) skinless, boneless chicken breast halves

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 1/2 tsp butter

1. Combine spreadable cheese, 3 Tbsp almonds, and 2 Tbsp 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 Tbsp almond mixture into each pocket; secure with a toothpick. Sprinkle chicken with salt and pepper.

3. Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook six minutes on each side pr until done. Remove from pan; cover and let stand for 2 minutes. Top chicken with remaining almonds and parsley.