Philadelphia Cream Cheese

What's This?
Serving size 6
Prep Time
Total Time

Creamy chicken and roasted poblano chiles star in this easy skillet dish. But to be perfectly honest, the pomegranate seeds kind of steal the show.


¾ cup chicken broth6 oz (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened1 cup pomegranate seeds, divided1 broiler-fryer chicken (3 lb.), cut up4 large roasted poblano chiles (1 lb.), peeled, seeded and cut into strips4 slices OSCAR MAYER Baked Cooked Ham, chopped


  1. Blend broth, cream cheese and 1/3 cup pomegranate seeds in blender until smooth; strain.
  2. Cook chicken in large skillet on medium heat 10 min. or until evenly browned on both sides, turning occasionally. Add chiles and ham; cook 2 min.
  3. Stir in cream cheese mixture; cover. Cook on medium-low heat 15 min. or until chicken is done (165ºF).
  4. Top with remaining pomegranate seeds just before serving.

Kraft Kitchens Tips

How to Remove Pomegranate Seeds: Cut off the crown end of 1 pomegranate; discard. Cut fruit into quarters; place in bowl of water. Loosen seeds with your fingers. Remove seeds from water; discard water. Use seeds as directed.

Serving Suggestion: Serve with a mixed green salad and whole grain roll to round out the meal.

Food Facts: Cut into a pomegranate to reveal hundreds of juicy little seeds - a good source of both potassium and vitamin C. Pomegranates are available September through January and should be refrigerated for longer storage.

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Nutrition Facts

Provided by: Philadelphia Cream Cheese

Per Single Serving / Serves 6 Total

  • Calories 350
  • Total Fat 22g
  • Saturated Fat 10g
  • Sodium 480mg
  • Total Carbohydrates 6g
  • Fiber 1g
  • Protein 29g
  • Cholesterol 125mg
  • Sugars 3g
  • Iron 8%
  • Vitamin C 10%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Chicken

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