Shelly's Recipe

ALMOND AND CHEESE STUFFED CHICKEN

Category: Chicken

1/3 cup garlic-and-herb spreadable cheese (Boursin or the like)
1/4 cup sliced almonds, toasted
2 tbsp chopped fresh parsley
4 (6 oz) boneless, skinless chicken breasts
Salt and fresh ground black pepper
1 tbsp 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. Serves 4