Almond and Cheese Stuffed Chicken
Prep Time: 10 minutes
Cooking Time: 15 minutes
Looks complicated, but is very easy and quick. It is also low in calories and carbohydrates.
4 chicken breast, boneless and skinless, about 6 ounces each
3 ounces cream cheese, 1/3 less fat, lowfat
1/4 cup nuts, almonds, slivered and toasted
1/4 cup chives, fresh
1 tablespoon oregano, fresh
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
1 teaspoon butter
1 teaspoon olive oil
2 tablespoons chicken broth, reduced sodium (or vegetable broth, reduced sodium)
In a small bowl, combine the cream cheese, chopped chives, chopped almonds, and chopped oregano. Slightly pound the thicker end of the breast to even thickness. Pat each piece of chicken with a paper towel to dry. At the top end of each breast, use a small knife to carefully cut into the center to make a pocket for the filling. Cut about two thirds of the way down. Fill each breast with one quarter of the cheese filling. Secure each opening with a toothpick. Heat a large skillet over medium high heat. Season the outside of each piece of chicken with salt and pepper (and a dash of paprika if desired). Place oil and butter into skillet and then add the chicken, allowing to cook for about 5 or 6 minutes per side until cooked through and golden brown. Remove chicken from the skillet and put on a plate and cover with foil to keep warm. Add broth to the skillet to deglaze the pan. Slice chicken, top with sauce and serve.
Per Serving About: 280 calories, 12 g fat, 4 g saturated fat, 37 g protein, 3 g carbohydrates, 1 g dietary fiber, 480 mg sodium; WW points plus value 7