Almond-Herb “No Cheese” Stuffed Chicken

Chicken works well with a creamy filling, like goat cheese. But that does not work so well for kosher purposes. The best non-dairy substitute is tofu cream cheese. It’s good, but it’s got a little bit of a nutty taste to it. To mask that, I mixed it with actual nuts, rosemary, and garlic. The result: about as close as you’ll get to cheese-stuffed chicken this side of the kosher line.

Total time: 25 min., including chopping time

Yield: 4 servings

Level: Moderate

Almond-Herb Stuffed Chicken Recipe

© Courtney Weiner. All Rights Reserved


  • 1/3 cup tofu cream cheese
  • 2 tsp fresh rosemary, finely chopped
  • 2 ½ tsp minced garlic
  • ½ tsp salt, or to taste
  • ¼ cup sliced almonds, toasted and chopped
  • 4 chicken breasts
  • 2 tbsp olive oil


Mix first five ingredients in a small bowl.

Butterfly chicken breasts to that they are open like a book.

Spread ¼ of the cheese mixture on one side of the inside of each piece, leaving a small rim around the outside.

Fold each closed and secure with a toothpick if necessary.

Heat oil in a pan over medium heat.

Cook chicken for approximately 6 minutes per side, or until cooked through.