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Almond & Cheese Stuffed Chicken Breasts

February 16, 2011

Yet another idea to dress up boring chicken breasts, thanks to Cooking Light magazine! This turned out waaaay better than I anticipated. The cheese and almond filling is so good and gives tons of flavor to the chicken. And it doesn’t ooze out while cooking (like I thought it might). Serve this with couscous and steamed green beans.

1/3  cup herb-flavored Boursin spreadable cheese
1/4  cup slivered almonds, toasted, coarsely chopped and divided
3  Tablespoons fresh chives, chopped and divided
4 skinless, boneless chicken breasts
1 teaspoon Herbs de Provence
1/2 teaspoon paprika
Garlic salt and freshly ground black pepper, to taste
1 Tablespoon extra virgin olive oil
1 teaspoons butter


  • Combine Boursin cheese, 3 Tablespoons almonds, and 2 Tablespoons chopped chives in a small bowl. Set aside.
  • Using a very sharp knife, cut a horizontal slit through thickest portion of each chicken breast to form a pocket.
  • Stuff 1 1/2 Tablespoons almond mixture into each pocket.
  • Secure each pocket with a wooden pick.
  • Sprinkle each chicken breast evenly with Herbs de Provence,  paprika, garlic salt and pepper.
  • Heat olive oil and butter in a large nonstick skillet over medium heat.
  • Add chicken to pan and cook 8 minutes per side or until cooked through.
  • Remove skillet from heat and cover.
  • Let chicken sit in pan for 2 minutes.
  • To serve, top each chicken breast with remaining almonds and chives.
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2 Responses to “ Almond & Cheese Stuffed Chicken Breasts ”

  1. Anonymous User on February 16, 2011 at 12:38 pm

    Maybe you can cook us up one of your best meals when we come to visit. &^)

  2. Katy on February 16, 2011 at 11:21 am

    This looks really delicious. Love Boursin!

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