ALMOND STUFFED CHICKEN

1/3 CUP LIGHT GARLIC AND HERB SPREADABLE CHEESE

3 TABLESPOON SLIVERED ALMONDS, TOASTED, COARSLY CHOPPED

2 TABLESPOON CHOPPED FRESH PARSLEY

4 (6 OUNCE) CHICKEN BREAST

1/2 TEASPOON SALT

1/4 TEASPOON FRESHLY GROUND BLACK PEPPER

1 1/2 TEASPOON BUTTER

COMBINE SPREADABLE CHEESE, ALMONDS, AND PARSLEY IN A SMALL BOWL.  SET ASIDE.

CUT A HORIZONTAL SLIT THROUGH THICKEST PORTION OF EACH BREAST HALF TO FORM A POCKET.  STUFF 1 1/2 TABLESPOON CHEESE MIXTURE INTO EACH POCKET; SECURE EACH POCKET WITH A WOODEN PICK.  SPRINKLE CHICKEN WITH SALT AND PEPPER.

HEAT BUTTER IN A LARGE NON-STICK PAN OVER MEDIUM HEAT.  ADD CHICKEN TO PAN; COOK 6 MINS ON EACH SIDE OR UNTIL DONE.  REMOVE FROM PAN; COVER AND LET STAND 2 MINUTES.

YIELD 4 SERVINGS

CALORIES 288, FAT 12.7 GRAMS, PROTEIN 37.5 GRAM, CARB 3.9 GRAM