Friday, May 20, 2005

Almond-Stuffed Chicken

Almond and Cheese Stuffed Chicken (Adapted from CL)

1/3 cup garlic-and-herb spreadable cheese (Boursin or the like)
1/4 cup sliced almonds, toasted
2 tablespoons chopped fresh parsley
4 6-ounce boneless, skinless chicken breasts
salt and fresh ground black pepper
1 tablespoon butter

In a small bowl, stir together cheese, almonds and fresh parsley.

Into the thickest portion of each chicken breast, slice a horizontal slit with a thin, sharp knife to form a pocket. Fill each pocket with an even amount of the cheese filling. Season chicken with salt and fresh ground black pepper.

In a large skillet, melt butter over medium heat. Place stuffed chicken breasts into the skillet and cook 6 to 7 minutes on each side, or until completely cooked through. Remove chicken from the pan, cover and let stand about 2 minutes before serving.

Makes 4 servings.

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