Almond Stuffed Chicken

Grubilicious Contributor: Stacy McCarty

1 container of garlic-and-herbs spreadable cheese (such as Boursin)
1/4 cup slivered almonds, toasted, coarsely chopped
3 tablespoons chopped fresh parsley (optional)
3-4 boneless, skinless chicken breasts halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons butter

1. Toast almonds at 400 degrees for about 5-6 minutes, chop almonds slivered into small pieces and mix with cheese and parsley.
2. Cut a pocket in the thickest part of chicken breasts and fill with cheese and almond mixture. Salt and pepper outside of chicken breasts.
3. Melt butter in large skillet. Add chicken to pan and cook on each side until chicken is cooked thoroughly about 6-10 minutes on each side. If needed, hold pocket together with toothpicks.