Playing Catch Up

I apologize in the week delay. The recipe of the week this week is............

Almond-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.

Ingredients:

1/3 cup light garlic-and-herbs spreadable cheese (such as Boursin light)

1/4 cup slivered almonds, toasted and coarsely chopped

3 tbsp chopped fresh parsley or 2 tbsp dried parsley

4 (6 ounce) skinless, boneless chicken breast halves

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 1/2 tsp butter

Preparation:

1.) Toast almonds

2.) Chop Almonds

3.) Combine spreadable cheese, 3 tbsp almonds, and 2 parsley in a small bowl and set aside.
4.) Cut a horizontal slit through the thickest portion of each breast half to form a pocket.

5.) Stuff 1 1/2 tbsp almond mixture into each pocket; secure each pocket with a wooden pick (I did not have wooden picks. My chicken stayed together without them.)

6.) Sprinkle chicken with salt and pepper.

7.) 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.

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