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Main dishes

Salsa Verde Chicken with Roasted Asparagus

photo by:kraft
Oh, how we love recipes that look fancy yet take little time to make! To try: this baked chicken and asparagus dish served with creamy salsa verde.
15 min
40 min
6 servings

What You Need

lb.  fresh asparagus spears, trimmed
Tbsp.  KRAFT Zesty Italian Dressing
small  boneless skinless chicken breasts (1-1/2 lb.)
cup  green salsa
oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 400ºF.

SPREAD asparagus onto rimmed baking sheet; drizzle with dressing.

PLACE chicken in single layer in shallow pan sprayed with cooking spray. Blend salsa and cream cheese in blender until smooth; pour over chicken. Cover.

BAKE 25 min. or until chicken is done (165°F), adding asparagus to the oven for the last 15 min. and baking just until crisp-tender, turning every 5 min.

PLACE chicken on platter; sprinkle with Parmesan. Serve with asparagus.

Kraft Kitchens Tips

Creative Leftovers
Cool, then refrigerate any leftovers. Serve as a filling for warmed flour tortillas.
Trimming Fresh Asparagus
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
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