Serve this dish with brown rice that’s been cooked in chicken broth (and tossed with fresh parsley) or angel hair pasta that’s been tossed with olive oil and fresh basil, and your favourite steamed vegetables.
Preheat the oven to 400ºF (200ºC). Coat a shallow roasting pan with cooking spray.
Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side. Arrange chicken in prepared pan and set aside.
In medium bowl, combine blue cheese, almonds, apple and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together. Divide mixture into four equal portions and spoon each portion into the pocket of the chicken.
Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon, 5 ml dried onion for each breast). Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
Per serving for 4 servings: 490 calories, 25.5 g total fat (7.9 g saturated fat, 12.1 g monounsaturated fat, 3.7 g polyunsaturated fat), 11 g carbohydrate, 53 g protein, 141 mg cholesterol, 3.1 g fibre, 217 mg calcium, 94 mg magnesium, 867 mg sodium, 624 mg potassium, 5.2 mg vitamin E