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Philadelphia Stuffed Chicken & Parma Ham
, skin removed
Preheat oven to 200 °C. Put the oil into a small saucepan and add the chopped shallot and garlic. Cook with a pinch of salt for a few minutes before adding the lemon zest. Remove from the heat and leave to cool. Add the chopped herbs to the Philadelphia, season with pepper and add the cooled shallots.
Prepare the chicken firstly removing the mini fillet on the underside of the breast. Cut a small a pocket in the thickest part of the breast.
Stuff each pocket with the cream cheese mixture and then seal the opening using the mini fillet. (You may only need half of it depending on the size).
Lay the Parma ham slices out in front of you onto cling film (2 per breast), place the chicken at the bottom of the slices and wrap the ham around the chicken as tightly as you can. Use the cling film to help you do this.
Lay the wrapped chicken onto a baking sheet and cook for 20minutes. Allow to rest for a few minutes before serving.
Try serving this dish with some Mediterranean vegetable braised rice or cous cous and a sun blushed tomato salsa.
A quick alternative would be to fold a little pesto through the Philadelphia for a tasting stuffing.
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