Philadelphia Chicken with Pancetta
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  • Prep time 5 '
  • Total time 35 '


  • 4 skinless chicken breasts
  • 4 sage leaves
  • 8 pancetta slices
  • 1 tbsp olive oil
  • 15 g butter
  • 250 ml dry white wine
  • 180 g Philadelphia Original
  • 400 g baby new potatoes
  • 250 g baby carrots
  • 250 g tenderstem broccoli spears


  • Cover a chopping board with cling film and lay a chicken breast on the board. Cover with another piece of cling film and then use a rolling pin to flatten the chicken slightly to about 1 cm high. Repeat for all four breasts.
  • Lay a sage leaf on top of each flattened breast and season well. Wrap each breast with two slices of the pancetta.
  • In a frying pan, heat the olive oil and butter. Add the wrapped chicken breasts and cook for about 5 minutes on each side or until golden and thoroughly cooked. Remove the chicken from the pan, and keep warm. Turn up the heat and add the wine. Bubble until reduced by half and then add the Philadelphia. Stir well until the Philadelphia has melted and the sauce is smooth. Season to taste.
  • Just before serving, return the chicken to the pan and coat with the sauce.
  • Whilst the chicken is cooking, put the potatoes in a pan of water and bring to the boil. Simmer for about 15 minutes or until cooked.
  • Also bring two pans of water to the boil. To one, add the carrots and cook for about 6 minutes or until tender. To the other pan add the broccoli and cook for about 5 minutes or until tender.
  • To serve, divide the chicken, sauce and vegetables between four warmed serving plates.


  • Leftover tip: Use the leftover potatoes to make tomorrow lunch, try mini jacket potatoes with Philadelphia Light and a fresh salad.

Nutritional Information

Typical values Per recipe
Energy 9447.0 kj
Energy 2256.0 kcal
Fat 110.4 g
Carb 93.6 g
Protein 182.0 g
Saturated fat 50.8 g
Salt 5.2 g
Dietary fibre 18.0 g
Sugars 32.0 g