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
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.