Almond Stuffed Chicken

Tonight's dinner was amazing. The creaminess of the herbed cheese mixed with the crunchy almonds gives this the perfect texture (and taste). My only issue was the mixture oozing out of the chicken. I haven't mastered the slicing and stuffing technique... I usually just smash out the chicken really flat, put the stuffing in, and roll up the chicken. It's always worked in the past, but for some reason it didn't work tonight. The chicken pictured worked better than the other one. I had to take the stuffing out of the other one, and lay the chicken flat. Once the chicken was cooked, I just topped it with the stuffing.
I served this on top of a bed of couscous along with fresh steamed vegetables.
Source: Cooking Light


Ingredients:
1/3 cup light garlic-and-herbs spreadable cheese (I used Laughing Cow)
1/4 cup slivered almonds, toasted, coarsely chopped, and divided
3 Tablespoons chopped fresh parsley, divided
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 and 1/2 teaspoons butter

Directions:
1. Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.
2. 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.
3. 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.

Nutritional Info (per serving):
Calories: 288; Fat: 12.7g (sat 4.3g,mono 4.5g,poly 1.8g); Protein: 37.5g; Carbohydrate: 3.9g; Fiber: 0.9g; Cholesterol: 111mg; Iron: 1.7mg; Sodium: 496mg; Calcium: 109mg