Cranberry-Pineapple Stuffed Chicken Breasts

4 wedges (3/4 ounce each) light, spreadable Swiss cheese, such as Laughing Cow (see note)

¼

cup cranberry relish (see note)

¼

cup crushed pineapple, with juice (see note)

4 boneless, skinless chicken-breast halves (about 6 ounces each), defrosted if frozen

¼

cup plain bread crumbs

¼

cup sliced almonds (see note)

Salt and pepper, to taste

Heat the oven to 375 degrees.

In a small bowl, combine the cheese, cranberry relish and pineapple. Stir well, and set aside.

On the thickest 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 the 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 the bread crumbs on a shallow plate, and gently coat each stuffed breast in the crumbs. Place the 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 reaches 160 degrees. Remove the chicken from the oven, and let rest 5 minutes. Salt and pepper to taste, and serve.

Serves four.

Cook's note: 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.

@Recipe nutrition:Nutrition values per serving: 318 calories (27 percent from fat), 9 g fat (2.5 g saturated), 17 g carbohydrates, 1 g fiber, 39 g protein, 104 mg cholesterol, 441 mg sodium.