Stuffed Chicken Breasts with Apples, Almonds and Blue Cheese

 

4 boneless skinless chicken breast halves (about 5 oz. each)

4 oz. crumbled blue cheese (any variety, including Gorgonzola)

1/2 C. slivered almonds

1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced

3 tsp. chopped fresh dill

salt and freshly ground pepper

4 tsp. olive oil

1 T. plus 1 tsp. (4 tsp.) dried minced onion (from the spice aisle)

 

Preheat the oven to 400ºF. Coat a shallow roasting pan with cooking spray. Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side. Arrange chicken in prepared pan and set aside. In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together. Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 tsp. dried onion for each breast). Bake 25 to 30 minutes, until chicken is golden brown and cooked through.

 

Yield: 4 servings

Calories: 490

Fat: 25.5g

Fiber: 3.1g