Chicken with Pesto Sauce

• 2 teaspoon olive oil
• 2 chicken breast fillets, skin on
• salt, to taste
• freshly ground black pepper, to taste
• 1/2 cup white wine
• 50g block PHILADELPHIA Cream Cheese, cut into 1cm cubes
• 2 tablespoons CLASSICO Traditional Basil Pesto Sauce and Spread
• mixed salad greens, to sere
• cherry tomatoes, halved, to serve
• 2 tablespoons KRAFT Balsamic Italian Dressing

1. Heat oil in a non-stick frying pan over medium-high heat.
2. Season chicken with salt and pepper, then place, skin side down, into the frying pan.
3. Cook for 1-2 minutes each side, or until golden.
4. Transfer chicken, skin side up, to a greased oven tray and cook at 200C for 10 minutes.
5. Remove from oven and rest 5 minutes.
6. Return the frying pan to medium heat, add the wine and cook until reduced by a third.
7. Add the Philly* and pesto and stir until well combined and heated through.
8. Arrange salad greens and tomatoes on serving plates and drizzle with dressing.
9. Serve chicken alongside and drizzle with pesto sauce.
10. Serve immediately.

olive oil, chicken, salt, freshly ground black pepper, white wine, cream cheese, mixed salad greens, cherry tomatoes, italian dressing

Taken from www.kraftrecipes.com/recipes/chicken-pesto-sauce-104957.aspx (may not work)