Almond and Cheese Stuffed Chicken Breast

Almond and Cheese Stuffed Chicken

Almond and Cheese Stuffed Chicken

Looks complicated, but is very easy and quick. One of our family favorite low calorie and low carb meals.

Serves: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Difficulty: Easy


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)

Preparation: 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.

Nutrition: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

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