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A quick but flavorful dish is on the table in under half an hour when you use pesto and cream cheese to make a sauce for chicken breasts. Cherry tomatoes add color, and a 5-cheese blend adds extra flavor.
Prep Time:
5 mins
Additional Time:
20 mins
Total Time:
25 mins
Yield:
4 servings
Servings:
4
Ingredients
- 4 (4 ounce) boneless, skinless chicken breast halves
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- ¼ cup water
- ¼ cup pesto
- 2 cups grape or cherry tomatoes
- 1 cup KRAFT Finely Shredded Italian* Style Five Cheese Blend
Directions
Step 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 degrees F). Remove chicken from skillet; cover to keep warm.
Step 2
Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
Step 3
Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.
Tips
* Made with quality cheeses crafted in the USA.
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