Chicken Saltimbocca stuffed with Philadelphia
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  • Prep time 15 '
  • Total time 30 '


  • 4 chicken breasts
  • 4 tbsp Philadelphia Light with Garlic & Herbs
  • 8 slices prosciutto
  • 2 tbsp olive oil
  • 200 g cherry tomatoes, whole
  • 2 courgettes
  • 1 red onion, cut into 8 wedges
  • Green salad, to serve


  • One by one, lay each chicken breast between two sheets of cling film and using a rolling pin, bash them out until they are about 5 mm thick. Season with salt and cracked black pepper on both sides.
  • Spread 1 tablespoon of Philadelphia Garlic & Herbs across one half of each flattened chicken breast, then fold the uncovered half over the top, to encase the Philadelphia. Wrap each breast with 2 prosciutto slices, pressing down lightly to help stick them together.
  • Heat the oil in a large frying pan and add the courgettes and red onions. Fry for about 3-4 minutes until the onion is softened and the courgettes are starting to turn golden, then add the cherry tomatoes and continue to cook, stirring gently. After 3-4 minutes push the vegetables to one side in the pan and add the chicken breast. Fry on a medium high heat for 4 minutes on each side, until the prosciutto is crisp and the chicken is cooked through.
  • Remove both the vegetables and the chicken from the pan and serve immediately with a green salad.


  • Try it with Philadelphia Mediterranean Herbs.

Nutritional Information

Typical values Per Recipe
Energy 6516.0 kj
Energy 1556.0 kcal
Fat 68.0 g
Carb 33.2 g
Protein 196.0 g
Saturated fat 24.8 g
Salt 22.0 g
Dietary fibre 8.0 g
Sugars 29.6 g
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