Bone-in chicken breasts are super-flavorful in a creamy sauce with chickpeas and wilted baby spinach. See how to make them in this quick how-to video.
What You Need
Original recipe yields 8 servings
1/3 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 tsp. ground red pepper (cayenne)
1 can (15 oz.) chickpeas (garbanzo beans), rinsed, divided
1/4 cup KRAFT Zesty Italian Dressing
8 small bone-in chicken breast s (3 lb.)
4 slices OSCAR MAYER Baked Cooked Ham, chopped
2 pkg. (6 oz. each) baby spinach leaves
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Let's Make It
Blend broth, cream cheese, pepper and 1/2 cup chickpeas in blender until smooth.
Heat dressing in large skillet on medium heat. Add chicken; cook 8 min. or until browned on all sides, turning occasionally. Add ham and remaining chickpeas. Pour cream cheese sauce over ingredients in skillet; cover with lid. Simmer on medium-low 15 min. or until chicken is done (165ºF).
Add spinach; cook, covered, 5 min. or until spinach is wilted.
Substitute PHILADELPHIA Neufchatel Cheese for the cream cheese.
Substitute 1 broiler-fryer chicken, cut into 8 pieces, for the chicken breasts.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 4g
* 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.