CRANBERRY-PINEAPPLE STUFFED CHICKEN BREASTS
Steps:
- Preheat oven to 375 In a small bowl, combine cheese, cranberry relish and pineapple. Stir well and set aside. On the thicket side of each chicken breast half, make a cut to form a pocket, being careful not to slice completely through the ends or other side. Stuff chicken pices, placing about 2 tbs of cheese filling in the pocket of each piece. Secure the pocket closed with a toothpick of half a wooden skewer. Spread the breadcrumbs in a shallow plate and gently coat each stuffed breast with crumbs. Place chicken on a baking sheet lined with parchment paper. Sprinkle 1 tbs almonds over each breast. Bake uncovered 40 minutes or until a thermometer inserted into thivkest part of breast reaches 160. Remove from oven and let sit 5 minutes. Salt and pepper to tase and serve.
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