Almond Stuffed Chicken-Cooking Light - cooking recipe

Ingredients

1/3 cup light garlic & herb spreadable cheese
1/4 cup slivered almonds, toasted
3 tablespoons fresh parsley or 3 tablespoons chives, chopped
4 (6 ounce) boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons butter

Preparation

Combine the cheese, almonds, and 2 tbsp of the fresh herb in a small bowl and set aside.
Make a horizontal cut through the thickest portion of the breast to make a pocket. Stuff 1 1/2 tbsp of the cheese mixture into the pockets. Secure with a wooden toothpick.
Sprinkle the chicken with the salt and pepper.
In a medium nonstick skillet, melt the butter over medium heat. Add chicken to the pan and cook for 6 minutes on each side or until done.
Remove from pan and cover for 2 minutes. Top chicken with remaining almonds and herbs.