All Recipes

Chicken Stuffed with Asparagus & Feta

Prep

15-30 mins

Total

55 MIN

Servings

8 Servings

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

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

  1. Step 1

    Heat oven to 400°F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

    Cut chicken breasts in half. Serve topped with sauce.

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