A creamy mustard sauce makes a tasty topping for chicken breasts baked on a bed of apple-walnut stuffing.
What You Need
Original recipe yields 6 servings
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 small Granny Smith apple, chopped
3/4 cup chopped PLANTERS Walnuts
1/2 cup raisins
6 small boneless skinless chicken breasts (1-1/2 lb.)
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 tsp. GREY POUPON Dijon Mustard
2 Tbsp. chopped fresh parsley
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Let's Make It
Heat oven to 375ºF.
Prepare stuffing in large saucepan as directed on package. Add apples, nuts and raisins; mix lightly. Spoon into 13x9-inch baking dish; top with chicken.
Bake 35 to 40 min. or until chicken is done (165ºF). Meanwhile, bring broth to boil in medium saucepan on medium-high heat. Add cream cheese and mustard; cook on medium-low heat 4 to 5 min. or until cream cheese is melted and sauce begins to thicken, stirring constantly with whisk.
Pour sauce over chicken just before serving; sprinkle with parsley.
For a more flavorful sauce, increase mustard to 2 tsp.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 3g
* 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.