PECAN-STUFFED CHICKEN BREASTS
Either the herb flavor or the garlic flavor of Boursin will work for this dish.
1/3 cup Boursin-style cheese (see note)
1/4 cup toasted, chopped pecans
1 tablespoon chopped green onion tops
4 skinless, boneless chicken breasts
Salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
Combine cheese, pecans and green onions in small bowl.
Place chicken breasts on a work surface. Slide a knife point horizontally along the thickest part of the breast, making a pocket without cutting all the way through. Divide the cheese and pecan mixture between the breasts, filling the pockets.
Bring chicken breast edges together and insert a toothpick through to hold the pocket closed. Sprinkle each breast with salt and pepper.
Combine butter and oil in a nonstick skillet over medium-high heat until butter is melted. Add chicken, top-down. Cook for 5 to 6 minutes on each side, turning carefully with tongs. Remove from pan. Cover and let stand for 1 minute before serving. Serves 4.
Per serving: 333 calories; 24 g. fat; 186 mg. sodium; 9 g saturated fat; 2 g carbohydrates; 39 mg calcium; 28 g protein; 104 cholesterol; 1 g dietary fiber