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Recipe Type

Main Course

Dinner

Chicken Stuffed with Asparagus and Feta

Name: Chicken Stuffed with Asparagus and Feta
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings, 1/8 recipe (118 g) each
Ingredients: 2 Tbsp. oil, divided; 4 bone-in chicken breasts (2-1/2 lb./1.1 kg); 1/2 lb. (225 g) fresh asparagus spears, trimmed, cut into 2-inch lengths; 1 shallot, finely chopped; 2 cloves garlic, minced; 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

3 Review(s)

55 Min

Prep : 30 Min Cook: 25 Min

Stuff chicken breasts with garlic, lemon zest, feta cheese and crisp-tender asparagus to make this simple but elegant dinner party dish.

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8 Servings

Original recipe yields 8 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

2 Tbsp. oil, divided

4 bone-in chicken breasts (2-1/2 lb./1.1 kg)

1/2 lb. (225 g) fresh asparagus spears, trimmed, cut into 2-inch lengths

1 shallot, finely chopped

2 cloves garlic, minced

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

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Step 1

Heat oven to 400°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Cut chicken breasts in half. Serve topped with sauce.

Kraft Kitchen Tips!

Serving Suggestion

Serve with hot mashed potatoes and steamed baby carrots.

Nutrition

Calories

210

Calories From Fat

% Daily Value

Fat 11 g

Saturated fat 5 g

25 %

Cholesterol 75 mg

Sodium 220 mg

9 %

Carbohydrate 3 g

Fibre 1 g

Sugars 1 g

Protein 23 g

Vitamin A

8 %

Vitamin C

15 %

Calcium

6 %

Iron

10 %

Servings

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.

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