Almond Stuffed Chicken with Wild Rice and Mushrooms

This surprising low calorie dinner is delicious and filling.

Using almonds adds not only a wonderful crunch but also valuable fats that can help lower your cholesterol.

Ingredients

Chicken

• 1/3 cup light garlic-and-herbs cream cheese
• 1/4 cup slivered almonds, toasted and coarsely chopped
• 3 tablespoons chopped fresh basil
• 4 boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Wild Rice and Mushrooms

• 1 tablespoon olive oil
• 1/2 lb fresh mushrooms chopped (I'm using white mushrooms, but any mushrooms will work)
• 1/2 cup wild rice, rinsed and drained
• 1 1/2 cups chicken broth
  
• 1 tablespoon fresh basil chopped
• salt and freshly ground pepper
  

Directions

1. Combine cheese, almonds and basil in a small bowl. Set aside.
2. Cut a slit in the chicken breasts to form a pocket. Stuff pocket with almond cheese mixture. (to keep the chicken breast closed while cooking use a toothpick)
3. Sprinkle chicken with salt and pepper.
4. Cook chicken using a grill set to 350 degrees. Approximately 6 minutes per side.
   
5. Bring chicken broth and rice to a boil in a small pot. Reduce heat, cover and let simmer until tender.
   
6. Heat olive oil in a large saucepan over medium high heat. Add mushrooms and saute until soft and translucent.
7. Add rice and basil to mushrooms and serve.
   

Serves 4