Cranberry-Pineapple Stuffed Chicken Breasts

4 boneless, skinless chicken breast halves, (about 6 ounces each), defrosted if frozen
4 wedges (3/4 ounce each) Light Spreadable Swiss cheese, such as Laughing Cow*
1/4 cup cranberry relish*
1/4 cup crushed pineapple, with juice*
1/4 cup plain bread crumbs
1/4 cup sliced almonds*
Salt and pepper to taste

Preheat the oven to 375 degrees F.

In a small bowl, combine cheese, cranberry relish and pineapple. Stir well, and set aside.

On thickest side of each chicken breast half, make a cut to form a pocket, being careful not to slice completely through ends or other side.

Stuff chicken pieces, placing about 2 tablespoons of cheese filling in the pocket of each piece. Using a toothpick or half a wooden skewer, secure the pocket closed. Spread breadcrumbs on a shallow plate and gently coat each stuffed breast in the crumbs. Place chicken on a baking sheet lined with parchment paper. Sprinkle 1 tablespoon of almonds over each breast.

Bake, uncovered, 40 minutes, or until an instant-read thermometer reads 160 degrees F. Remove chicken from oven and let rest 5 minutes. Salt and pepper to taste and serve.

Cranberry-Pineapple Stuffed Chicken Breasts

Feel Good About: Very low in fat, especially for an entertaining entree!

Approximate Values Per Serving: 318 calories (27% from fat), 9 g fat (2.5 g saturated), 104 mg cholesterol, 39 g protein, 17 g carbohydrates, 1 g dietary fiber, 441 mg sodium

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