Learning to cook … one kid at a time

Almond Stuffed Chicken August 23, 2010

Filed under: Recipes — gastromami @ 9:31 pm

1/2 cup light garlic-and-herbs spreadable cheese (such as Boursin light)

1/3 cup slivered almonds, toasted and chopped

3 tablespoons fresh parsley

4 (6 oz) skinless, boneless chicken breast halves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons butter

  1. Combine cheese, almonds and 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 teaspoons 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.

Serve with:

Haricot Verts


Mushroom Rice

1 medium onion, diced

2 springs of thyme

1 quart of mushrooms, sliced

2 cups of rice

4 cups of chicken stock

3 tablespoons olive oil

salt and pepper

  1. Sweat the onions in the olive oil over medium heat
  2. Add mushrooms and cook down until there is no liquid left
  3. Add rice, thyme and stock.  Bring to a boil.  Cover and cook 20 minutes.  After 20 minutes turn off heat and let sit 10 minutes (do not uncover!

Ren approved

(asking for “more” in sign language)


One Response to “Almond Stuffed Chicken”

  1. Alina Alfonso Says:

    I’m going to try this recipe – it looks yummy! And, if my grandson approves of it, then it HAS to be good. Isn’t he the most beautiful baby in the world?
    Mama Alina

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