Chicken Stuffed with Asparagus and Feta

• 2 Tbsp. oil, divided
• 4 bone-in chicken breasts (2-1/2 lb./1.1 kg)
• 1/2 lb. (225 g) fresh asparagus spears, trimmed, cut into 2-inch lengths
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 3 Tbsp. chopped fresh parsley, divided
• zest and juice from 1 lemon, divided
• 1/2 cup 25%-less-sodium chicken broth
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1 Tbsp. finely chopped fresh tarragon

1. Heat oven to 400F.
2. Heat 1 Tbsp.
3. oil in large skillet on medium-high heat.
4. Add chicken; cook 4 min.
5. on each side or until golden brown on both sides.
6. Remove from skillet.
7. Add remaining oil, asparagus and shallots to skillet; cook and stir 5 min.
8. or until asparagus is crisp-tender, adding garlic to the skillet for the last minute.
9. Stir in feta, 2 Tbsp.
10. parsley and lemon zest; remove from heat.
11. Cut lengthwise slice in thickest side of each chicken breast, being careful not to cut through to opposite side.
12. Stuff pockets with asparagus mixture; close pockets and secure with wooden toothpicks.
13. Place in 13x9-inch baking dish sprayed with cooking spray.
14. Bake 20 to 25 min.
15. or until done (165F).
16. Cool 5 min.
17. Meanwhile, cook and stir broth, cream cheese and lemon juice in same skillet on medium heat 2 to 3 min.
18. or until cream cheese is completely melted and mixture is well blended.
19. Stir in tarragon and remaining parsley.
20. Cut chicken breasts in half.
21. Serve topped with sauce.

oil, chicken, lengths, shallot, garlic, oregano, fresh parsley, lemon, cream cheese, tarragon

Taken from www.kraftrecipes.com/recipes/chicken-stuffed-asparagus-feta-171171.aspx (may not work)