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1
Heat oven to 400F.
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2
Heat 1 Tbsp.
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3
oil in large skillet on medium-high heat.
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4
Add chicken; cook 4 min.
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5
on each side or until golden brown on both sides.
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6
Remove from skillet.
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7
Add remaining oil, asparagus and shallots to skillet; cook and stir 5 min.
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8
or until asparagus is crisp-tender, adding garlic to the skillet for the last minute.
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9
Stir in feta, 2 Tbsp.
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10
parsley and lemon zest; remove from heat.
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11
Cut lengthwise slice in thickest side of each chicken breast, being careful not to cut through to opposite side.
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12
Stuff pockets with asparagus mixture; close pockets and secure with wooden toothpicks.
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13
Place in 13x9-inch baking dish sprayed with cooking spray.
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14
Bake 20 to 25 min.
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15
or until done (165F).
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16
Cool 5 min.
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17
Meanwhile, cook and stir broth, cream cheese and lemon juice in same skillet on medium heat 2 to 3 min.
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18
or until cream cheese is completely melted and mixture is well blended.
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19
Stir in tarragon and remaining parsley.
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20
Cut chicken breasts in half.
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21
Serve topped with sauce.
