Recipe of the Week - March 2

Almond Stuffed Chicken w/ Rice & Green Beans
Yield: 4 servings
** Add Rice or Quinoa / Green Beans as side
** Cook sides as desired

1/3 C Light garlic and herbs spreadable cheese (such as Boursin light)
1/4 C Slivered almonds, toasted, coarsely chopped and divided
3 tbl Chopped fresh parsley, divided
4 6-oz skinless, boneless chicken breast halves
1/2 tsp Salt
1/4 tsp Freshly ground black pepper
1-1/2 tsp Butter or Olive Oil

1. Combine spreadable cheese,, 3 tbl almonds and 2 tbl 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 tbl almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.

3. Heat butter or Olive Oil 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 tbl almonds and remaining 1 tbl parsley.