Almond Stuffed Chicken with Long Grain Rice and Peppers

Source::http://sydneyskitchen.tv/2010/12/15/almond-stuffed-chicken-with-long-grain-rice-and-peppers/?tpref=foodpress Almond-stuffed chicken with rice and peppers

Dinner

The easiest way to switch up a chicken meal is to add stuffing.  It brings a whole new dimension to the meal.  New flavors, tastes and textures how can you go wrong?

For the Chicken

Ingredients for Chichen and stuffing

1/3 cup light garlic and herb cream cheese

1/4 cup slivered almonds, toasted, coarsely chopped and divided

3 tablespoons chopped fresh parsley, divided

4 skinless, boneless chicken breasts, washed and dried

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 tablespoon butter

In a small bowl, combine the spreadable cream cheese, 3 tablespoons of toasted almonds, and 2 tablespoons of parsley and set aside.

Cut a horizontal slit through the thickest portion of the breast to form a pocket.  Stuff 1 1/2 tablespoons of the cheese mixture into each pocket; secure each pocket with a wooden tooth pick.  Sprinkle the chicken breast with salt and pepper.

Cooking the chicken

Heat the butter in a large non stick fry pan over medium heat.  Add the chicken to the pan; cook 6 minutes on each side and then place on a baking sheet and place in the oven for 5-10 minutes at 400F until done.  Remove from the pan; cover and let stand for  2 minutes.  Top the chicken with the remaining tablespoon of almonds and remaining tablespoon of parsley.

Cooking Stuffed Chichen

For the Long Grain Rice

Rice

1 cup water

1/2 cup long grain rice

1/2 teaspoon salt

1 teaspoon of butter

In a small pot boil the water and add the salt and butter; add the rice and boil for a few minutes and then reduce the heat and cover.  Simmer for 20-25 minutes until the water is gone then fluff with a fork.

For the peppers

cooking the peppers

1 each Red, Orange and Yellow bell peppers

3 cloves of minced garlic

2 teaspoons butter

salt and pepper

In a medium fry pan melt the butter until foamy then add the garlic and saute until fragrant.  Add the peppers and saute until tender but not too soft; add salt and pepper to taste.

Almond-Stuffed Chicken with rice and peppers

This was an amazingly simple meal with an abundance of taste and texture.  I really love the crunch of nuts in the stuffing it really is something different and it is so tasty!    The whole meal takes only 30-40 minutes to prepare depending on your oven and cook time.  I assure you there will be no disappointment here!

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Chile Peppers (Brooklyn Botanic Garden All-Region Guide)

Chile Peppers (Brooklyn Botanic Garden All-Region Guide)
Publisher: Brooklyn Botanic Garden | ISBN: 1889538132 | edition 2001 | PDF | 112 pages | 14.2 mb
Some of the foremost horticulture and food experts in America have joined forces to produce the first chile pepper book specifically for gardeners. This indispensable guide teaches the history of the chile, the science behind their heat, why people keep coming back for more, and the remedies used to cure the diseases and pests afflicting chile pepper plants. Amateur and experienced gardeners alike will learn to grow many different varieties, indoors and out, and will be able to cook up a fiery feast using their homegrown chiles. The beautiful color photographs make species identification easy, and the list of seed retailers is a handy reference for every gardener.

 View the original article here