Almond-Stuffed Chicken

I love chicken and have it for dinner at least three times a week.  I was getting tired of plain old grilled chicken and then I found this recipe that Maggie and I made a while back.  This is so easy to make.  You can easily throw it together after a long day at work but it tastes like you spent a whole day in the kitchen.  It is by far one of the tastiest chicken recipes I have ever come across! 

Almond-Stuffed Chicken

Source: Cooking Light magazine; March 2009

Yields 4 servings

Ingredients

1/3 cup light Boursin cheese

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

Directions

Combine cheese, 3 tablespoons almonds, and 2 tablespoons parsley in a small bowl.  Set aside.

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.

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.