1/2 cup crumbled feta cheese with garlic and herbs
3 Tbsp. chopped fresh parsley, divided
zest and juice from 1 lemon, divided
1/2 cup 25%-less-sodium chicken broth
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1 Tbsp. finely chopped fresh tarragon
Add To Shopping List
How do I make it ?
Heat oven to 400°F.
Heat 1 Tbsp. oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until golden brown on both sides. Remove from skillet.
Add remaining oil, asparagus and shallots to skillet; cook and stir 5 min. or until asparagus is crisp-tender, adding garlic to the skillet for the last minute. Stir in feta, 2 Tbsp. parsley and lemon zest; remove from heat.
Cut lengthwise slice in thickest side of each chicken breast, being careful not to cut through to opposite side. Stuff pockets with asparagus mixture; close pockets and secure with wooden toothpicks. Place in 13x9-inch baking dish sprayed with cooking spray.
Bake 20 to 25 min. or until done (165°F). Cool 5 min. Meanwhile, cook and stir broth, cream cheese and lemon juice in same skillet on medium heat 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Stir in tarragon and remaining parsley.
Cut chicken breasts in half. Serve topped with sauce.
Kraft Kitchen Tips!
Serve with hot mashed potatoes and steamed baby carrots.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 5 g
Cholesterol 75 mg
Sodium 220 mg
Carbohydrate 3 g
Fibre 1 g
Sugars 1 g
Protein 23 g
8 servings, 1/8 recipe (118 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.