You are here: Home » Recipes » Stuffed Chicken with Balsamic Glaze Stuffed Chicken with Balsamic Glaze Yield servings PrintEmail Ingredients 4 -- boneless skinless chicken breasts3/4 cup toasted slivered almonds3 -- eggs1/2 -- grated parmesan cheese6 ounces low fat cream cheese1 package frozen chopped spinach -- bottled balsamic vinegar glaze for drizzle1/2 cup crumbled gorgonzola cheese1 teaspoon fennel seed1 cup flour3 tablespoons butter1 clove finely minced garlic3 tablespoons olive oil1 -- lemon halved1/2 teaspoon each salt and pepper Instructions In a small bowl, mix together low fat cream cheese, gorgonzola cheese, dethawed frozen spinach with liquid squeezed out, fennel seed and garlic. Prepare each chicken breast for stuffing by cutting open each breast in a butterfly fashion then slightly pound both sides to flatten. Spoon cheese/spinach mixture evenly on one half of each breast then close together. In a medium size bowl, beat the eggs and parmesan cheese. Place olive oil in a large non-stick frying pan and heat. In another medium bowl, place flour and coat each chicken breast, then dip each breast in the egg and parmesan cheese and place in frying pan cooking each side until golden brown on medium heat. In an oven pan, place the four chicken breasts. Melt butter with salt and pepper and juice from one half lemon and pour over chicken. bake at 375 degrees for 20 minutes. On a platter, place chicken breasts. Slice each breast horizontally into one inch slices. Drizzle balsamic vinegar glaze in a zig zag fashion over chicken. Sprinkle toasted almonds over chicken. Slice remaining lemon half for garnish. This recipe makes four generous dinner servings or as an appetizer, it serves 10-12 people.