Cranberry-Pineapple Stuffed Chicken Breasts

Recipe Directions

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.

* Cooking Notes

This recipe may be doubled or tripled or more.

For testing purposes, we used Harry and David Cranberry Relish. Any type of prepared cranberry relish or sauce can be used. A guideline: If you wouldn’t eat the cheese mixture on a cracker, it won’t taste good in the chicken.

Use pineapple packed in its own juice.

Low-fat cream cheese (Neufchatel) can also be used.

Use sliced, not slivered, almonds.