Almond-Stuffed Chicken

• 1/3 cup light garlic-herb spa dabble cheese (such as Boursin or Alouette)
• 1/4 cup slivered almonds, toasted, coarsely chopped, 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 plus butter for toasting almonds

1. Combine spreadable cheese, 3 tablespoons almonds (already toasted), and 2 tablespoons 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 parsley and almonds.

light garlic, slivered almonds, fresh parsley, salt, freshly ground black pepper, butter

Taken from www.epicurious.com/recipes/member/views/almond-stuffed-chicken-50167034 (may not work)