Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, almond-stuffed chicken. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Almond-Stuffed Chicken is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Almond-Stuffed Chicken is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook almond-stuffed chicken using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Almond-Stuffed Chicken:
- Take 1/3 cup light garlic-and-herbs spreadable cheese
- Make ready 1/4 cup slivered almonds, toasted, coarsely chopped, and divided
- Prepare 3 tbsp chopped fresh parsley, divided
- Prepare 4 skinless, boneless chicken breast halves
- Take 1/2 tsp salt
- Prepare 1/4 tsp freshly ground black pepper
- Get 1 1/2 tsp butter
Made with chicken breast, stuffed with almonds and cream cheese filling, it is an easy recipe and doesn't take up too much of your valuable time. This is a delicious main dish recipe that can be enjoyed in lunch or dinner. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Make a horizontal cut through the thickest portion of the breast to make a pocket.
Instructions to make Almond-Stuffed Chicken:
- Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.
- Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 Tbsps almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.
- 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 Tbsp almonds and remaining 1 Tbsp parsley.
I've been sick the past couple days but I finally was able to put the Vick's and tissues down long enough to post this recipe I made on Sunday night. This is a recipe that my mom originally gave me a few years ago and I tweaked it to work perfect for me! Shane loves this recipe too and it. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. This quick recipe is perfect for weeknights.
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