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Philadelphia Chicken with Pancetta
Cover a chopping board with cling film and lay a
on the board. Cover with another piece of cling film and then use a rolling pin to flatten the
slightly to about 1 cm high. Repeat for all four breasts.
leaf on top of each flattened breast and season well. Wrap each breast with two slices of the
In a frying pan, heat the
. Add the wrapped
and cook for about 5 minutes on each side or until golden and thoroughly cooked. Remove the
from the pan, and keep warm. Turn up the heat and add the
. Bubble until reduced by half and then add the
. Stir well until the
has melted and the sauce is smooth. Season to taste.
Just before serving, return the
to the pan and coat with the sauce.
is cooking, put the
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
and cook for about 6 minutes or until tender. To the other pan add the
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.
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