Heat 1 Tbsp. oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until golden brown on both sides. Remove from skillet.
Add remaining oil, asparagus and shallots to skillet; cook and stir 5 min. or until asparagus is crisp-tender, adding garlic to the skillet for the last minute. Stir in feta, 2 Tbsp. parsley and lemon zest; remove from heat.
Cut lengthwise slice in thickest side of each chicken breast, being careful not to cut through to opposite side. Stuff pockets with asparagus mixture; close pockets and secure with wooden toothpicks. Place in 13x9-inch baking dish sprayed with cooking spray.
Bake 20 to 25 min. or until done (165°F). Cool 5 min. Meanwhile, cook and stir broth, cream cheese and lemon juice in same skillet on medium heat 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Stir in tarragon and remaining parsley.
Cut chicken breasts in half. Serve topped with sauce.
Prepare using PHILADELPHIA Neufchatel Cheese.
Prepare using ATHENOS Crumbled Feta Cheese with Basil & Tomato.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 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.