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Ingredients
- 1/4 cup olive oil
- 4 doz. small boneless skinless chicken breasts
- 3 cups Philadelphia Light Cream Cheese Product
- 1 qt. 25%-less-sodium chicken broth
- 1-1/2 cups pesto
Method
- Heat oil in large nonstick skillet on medium-high heat.
- Add chicken; cook 5 to 7 min.
- on each side or until done (170 degrees F).
- Remove from skillet.
- Cover to keep warm.
- Add remaining ingredients to skillet; cook and stir until cream cheese product is completely melted and sauce is well blended and slightly thickened.
- Spoon sauce over chicken.
