Day 250

Time for another delicious and healthy recipe!

Tonight's dinner was Almond-Stuffed Chicken with couscous and hericots verts.

Who am I kidding?  They're just plain 'ole green beans.

The couscous was just a box of Near East garlic and herb.  Pick whatever flavor you like.

For the chicken:

1/3 c light garlic-an-herbs spreadable cheese (I used Philadelphia's new cooking cremes)

1/4 c slivered almonds, toasted, coarsely chopped, and divided

3 Tbs chopped fresh parsley, divided (I used dried because that's what I got and that's that)

4-6oz. skinless, boneless chicken breasts

1/2 tsp salt

1/4 tsp fresh ground pepper

1-1/2 tsp butter

Combine spreadable cheese, 3 Tbs almonds, and 2 Tbs parsley in a small bowl; set aside.

Cut a horizontal slit through thickest portion of each breast to for a pocket.  Stuff 1-1/2 Tbs almond mixture into each pocket; secure with a wooden pick (I didn't have any wooden picks).  Sprinkle chicken with salt and pepper.

Heat butter in a large nonstick skillet over medium heat.  Add chicken to pan and cook 6 minutes per side or until done.  Remove from pan and let stand 2 minutes.  Top chicken evenly with remaining almonds and parsley, 1 Tbs of each.

This was delicious and easy and when served with 2/3 c each of couscous and green beans, came in at only 428 calories!

Enjoy!