1 tsp oil
4-6 small boneless skinless chicken breasts
1/4 C cream cheese
1/3 C chicken broth
2 Tbsp pesto
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6-8 minutes on each side or until done. Transfer to plate; cover to keep warm. Add cream cheese to skillet; cook on medium heat until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2-3 minutes, or until sauce is thickened and well blended. Pour over chicken. Serve with rice.
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