Almond-stuffed Chicken


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


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. Serve With Couscous And Haricots Verts.

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