This recipe had some unique flavor and texture combinations. I’m still not sure how I feel about this dish. It wasn’t bad at all. It was just . . . different!
1. HEAT dressing in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or until done (165ºF). Meanwhile, blend milk and cream cheese in blender until smooth.
2. TRANSFER chicken to plate; cover to keep warm. Add cream cheese mixture and lemon juice to skillet; cook 2 min. or until heated through, stirring occasionally. Stir in zest and grapes.
3. SPOON sauce over chicken; top with parsley.