Almond Stuffed Chicken-Cooking Light

• 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

1. Combine the cheese, almonds, and 2 tbsp of the fresh herb in a small bowl and set aside.
2. 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.
3. Sprinkle the chicken with the salt and pepper.
4. 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.
5. Remove from pan and cover for 2 minutes. Top chicken with remaining almonds and herbs.

light garlic, slivered almonds, fresh parsley, chicken breasts, salt, black pepper, butter

Taken from www.food.com/recipe/almond-stuffed-chicken-cooking-light-390473 (may not work)