Almond-Stuffed Chicken

1/3 cup light garlic-and-herbs spreadable cheese
1/4 cup slivered almonds, toasted, coarsely chopped
3 tbsp. chopped fresh parsley
4 skinless, boneless chicken breast halves
1/2 tsp. salt
1½ tsp. butter

Combine spreadable cheese, 3 tbsp. almonds, and 2 tbsp. chopped fresh parsley
in a small bowl. Set aside.

Cut a horizontal slit through thickest portion of each breast half to form a
pocket. Stuff 2½ tbsp. almond mixture into each pocket; secure each pocket
with a wooden pick. Sprinkle chicken with salt and pepper.

Heat butter in a large nonstick skillet over medium heat. Add chicken to pan;
cook 6 minutes on each side or until done. Remove from pan; cover and let
stand 2 minutes. Top chicken with remaining almonds and parsley