All Recipes

Chicken Stuffed with Asparagus & Feta

Prep

15-30 mins

Total

55 MIN

Servings

8 Servings

Ingredients

2 tbsp

oil, divided

4 

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

1/2 lb

fresh asparagus spears, trimmed, cut into 2-inch lengths

1 

shallot, finely chopped

2  cloves

garlic, minced

1/2 cup

crumbled feta cheese

3 tbsp

chopped fresh parsley, divided

- 

zest and juice from 1 lemon, divided

1/2 cup

fat-free reduced-sodium chicken broth

4 oz

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 tbsp

finely chopped fresh tarragon

Instructions

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.

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