BLEND broth, cream cheese and 1/3 cup pomegranate seeds in blender until smooth; strain.
2COOK chicken in large skillet on medium heat 10 min. or until browned on both sides, turning occasionally. Add chiles and ham; cook 2 min.
3STIR in cream cheese mixture; cover. Cook on medium-low heat 15 min. or until chicken is done (165F).
4TOP with remaining pomegranate seeds just before serving.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 6
3/4 cup chicken broth
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup pomegranate seeds, divided
1 broiler-fryer chicken (3 lb.), cut into pieces
4 large poblano chiles (1 lb.), roasted, peeled, seeded and cut into strips
4 slices OSCAR MAYER Baked Cooked Ham, chopped
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