CHICKEN STUFFED WITH ASPARAGUS & FETA

Chicken Stuffed with Asparagus & Feta image

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

Provided by My Food and Family

Time 55m

Yield 8 servings

Number Of Ingredients 11

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 ATHENOS Traditional 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

Steps:

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.

Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g