Cheese- and Date-Stuffed Chicken Breasts

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  • Makes: 4 servings
  • Serving Size: 1 chicken breast half
  • Prep: 20 mins
  • Bake: 15 mins 375°F

Cheese- and Date-Stuffed Chicken Breasts

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Directions

  1. Preheat oven to 375 degrees F. In a small bowl combine dates and enough boiling water to cover. Let stand for 5 minutes. Meanwhile, using a sharp knife, cut a pocket in each chicken breast half by cutting horizontally through the thickest portion to, but not through, the other side.
  2. Drain dates, discarding liquid. Stir cheese, almonds, and thyme into dates. Spoon cheese mixture into pockets in chicken. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with salt and pepper.
  3. Coat a large oven-going nonstick skillet with cooking spray; heat skillet over medium heat. Place chicken, meaty sides down, in skillet. Cook for 3 to 4 minutes or until brown on bottoms. Turn chicken.
  4. Place skillet with chicken in oven. Bake, uncovered, for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Meanwhile, in a small bowl combine honey and lemon juice. Brush chicken with honey mixture during the last 2 to 3 minutes of baking.
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Nutrition Facts (Cheese- and Date-Stuffed Chicken Breasts)

  • Per serving:
  • 250 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 92 mg chol. ,
  • 294 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 8 g sugar ,
  • 37 g pro.
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