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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe is from an email from Kraft Food & Family. KRAFT KITCHEN TIPS: Healthy Living Save 50 calories and 5 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese. Serving Suggestion - Spoon over hot cooked ravioli or fettuccine. Ingredients:
4 (1/4 lb) boneless skinless chicken breast half |
4 ounces cream cheese, cubed |
1/4 cup water |
1/4 cup pesto sauce |
2 cups grape tomatoes or 2 cups cherry tomatoes |
1 cup kraft shredded italian five cheese blend |
Directions:
1. HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 minutes on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.
2. REDUCE heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 minutes or until heated through, stirring occasionally.
3. RETURN chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese.
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