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.
- Blend broth, cream cheese and 1/3 cup pomegranate seeds in blender until smooth; strain.
- 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.
- Stir in cream cheese mixture; cover. Cook on medium-low heat 15 min. or until chicken is done (165ºF).
- 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.
More From Kitchen Daily:
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.