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Prep time 10 minutes Cook time 25 minutes Serves: 4 portions |
| Preheat the oven to 200°C, gas 6. |
| Split the chicken breasts down the middle, making a pocket in each, and spoon Philadelphia on to it. |
| Close the pocket and then wrap each chicken breast in a slice of Parma ham. |
| Place the chicken in a non-stick ovenproof dish and bake for 20–25 minutes until the chicken is thoroughly cooked and the juices run clear when tested with a skewer. |
| After 10 minutes put the tomatoes into the oven too, cooking them for 10-15 minutes. They should both be ready together. |
| Leave to cool slightly and then cut the chicken in half to expose the melted Philadelphia. Simply serve with the mixed salad. |
ive cooked this a few times and tried a couple of different things and found it works best with smoked streaky bacon
Recipe rated as:
I used the Philadelphia Light Spring Onion & Black Pepper for the filling.. The combined tastes with the Parma Ham where fantastic.!! My partner is not that keen on cheese with chicken, but adored this..!
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instead of parma ham I use smoked dry cured thinly sliced ham works just as well and serve it with roasted veg in a cherry tomato sauce and cous cous it lovely
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i live in mallorca and unfornutately the choice of philly available is not good, only philly light natural is available. i grow my own herbs on the balcony so i chop eg basil and add it it to my philly, the same with garlic, parsley etc.
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Works just as well with good smoked bacon. This is a great recipe if you're following a low carb diet.
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I added Basil Pesto to the philly before stuffing the chicken. It was delicious.
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