Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1 can (4 ounces) chopped green chiles1/2 cup cubed pepper Jack cheese2 tablespoons olive oil3 garlic cloves, minced6 ounces reduced-fat cream cheese, cubed1/2 cup chicken broth2 tablespoons lime juice1/4 cup minced fresh cilantro1 teaspoon grated lime zest
Preparation
Cut a pocket in the thickest part of each chicken breast. Combine chiles and pepper Jack cheese; spoon into each pocket. Secure with toothpicks.
In a large cast-iron or other ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° until a thermometer reads 165°, 15-20 minutes. Remove chicken from skillet; keep warm.
Add garlic to skillet; cook for 1 minute. Stir in the cream cheese, broth and lime juice until blended. Bring to a boil. Stir in cilantro and lime zest.
Remove toothpicks from chicken. Serve with cream sauce.
