Philadelphia® stuffed chicken

    45 min

    These stuffed chicken breasts are so easy and come out incredibly moist. Quick to prepare so perfect for a midweek meal. Serve with potatoes, bread, rice, salad, whatever you fancy. I served with stuffed mushroom and salad. Enjoy!


    47 people made this

    Serves: 2 

    • 100g Philadelphia® cream cheese
    • 1 garlic clove, crushed
    • a few sundried tomatoes, chopped
    • 1 teaspoon mixed herbs
    • 1 to 2 teaspoons chopped chorizo (optional)
    • 2 large chicken breast fillets
    • 4 slices prosciutto
    • 2 tomatoes, sliced

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a bowl, combine the cheese, garlic, sun-dried tomatoes, herbs and chorizo (if using).
    3. Cut a pocket into each chicken breast fillet, take care not to cut all the way through. Stuff the cheese mixture into each chicken breast then wrap each breast quite tightly in two slices of prosciutto. Lay some sliced tomato on top then sprinkle with mixed herbs. Transfer to a lightly oiled baking tray.
    4. Bake in the preheated oven for 25 minutes or until the chicken is no longer pink in the centre. Remove from the oven and serve.

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