Ingredients Jump to Instructions ↓

  1. 4 small boneless skinless chicken breast halves (1 lb.)

  2. 4 oz. (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese , cubed

  3. 1/4 cup water

  4. 1/4 cup pesto

  5. 2 cups grape or cherry tomatoes

  6. 1 cup Kraft® Finely Shredded Italian* Five Cheese Blend

Instructions Jump to Ingredients ↑

  1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165°F). Remove chicken from skillet; cover to keep warm. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally. Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese. Yield: 4 servings. * Made with quality cheeses crafted in the USA. Serving Suggestion: Spoon over hot cooked ravioli or fettuccine. Healthy Living: Save 50 calories and 5 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese .


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