Chicken with Creamy Tomato-Herb Sauce

• 1 Tbsp. oil
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
• 1/4 cup water
• 1 cup cherry tomatoes, halved

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cook 6 to 7 min.
3. on each side or until done (165 degrees F).
4. Transfer to plate; cover to keep warm.
5. Add reduced-fat cream cheese and water to skillet; cook and stir 2 to 3 min.
6. or until heated through, adding tomatoes for the last 2 min.
7. Spoon sauce over chicken.

oil, chicken breasts, philadelphia, water, cherry tomatoes

Taken from www.kraftrecipes.com/recipes/chicken-creamy-tomato-herb-sauce-165679.aspx (may not work)