Heat dressing in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or until done (165ºF). Meanwhile, blend milk and cream cheese in blender until smooth.
Transfer chicken to plate; cover to keep warm. Add cream cheese mixture and lemon juice to skillet; cook 2 min. or until heated through, stirring occasionally. Stir in lemon zest and grapes.
Spoon sauce over chicken; top with parsley.
For an extra kick, add 1 tsp. ground red pepper (cayenne) to cream cheese sauce along with the lemon juice.
Serve with hot cooked rice and steamed broccoli.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.