First of all… HAPPY DECEMBER!
I’m not a religious person, but I DO love Christmas. How could I not? Pretty lights, time with friends and family, togetherness, warmth, cheer, good stuff to eat and drink, presents… I’m in heaven. So I’m happy it’s December. I even celebrate Hanukkah because my husband is half Jewish and hey, another reason to light candles and give gifts.
Since this month tends to be super busy, I thought I’d share a recipe that is great for entertaining. It has a nice presentation and seems fancy, but it’s actually easy and only has a few ingredients. It comes from Cooking Light, and it has earned the “impressed eyebrows” of my sometimes-hard-to-please grandparents. Enjoy!
- 1/3 cup light garlic-and-herbs spreadable cheese (such as Boursin light)
- 1/4 cup slivered almonds, toasted, coarsely chopped, and 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
- 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 tablespoons 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 tablespoon almonds and remaining 1 tablespoon parsley.
Nutritional Information per serving – Calories: 288, Fat: 12.7g, Carbohydrates: 3.9g, Protein: 37.5g