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Cream cheese chicken and parma ham
- Prep time:
- 10 mins
- Cook time:
- 25 mins
- Serves:
- 4
Rosemary Shrager adds basil infused Philadelphia cream cheese to chicken and Parma ham to create the perfect marriage of flavour and texture
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Ingredients
- 120g Philadelphia Light cream cheese, with basil
- 4 Chicken breast
- 8 slices Parma ham
- 1 bag mixed salad leaves
- 1 stem of vine ripened Tomatoes, (6-8 tomatoes)
Method
1. Preheat the oven to 200°C, gas 6.2. Split the chicken breasts down the middle, making a pocket in each, and spoon Philadelphia on to it.
3. Close the pocket to contain the Philadelphia cheese, and then wrap each chicken breast in a slice of Parma ham
4. Place the chicken in a non-stick ovenproof dish and bake for 20–25 minutes until the chicken is thoroughly cooked and the juices run clear when tested with a skewer.
5. After 10 minutes put the tomatoes into the oven too, cooking them for 10-15 minutes. They should both be ready together.
6. Leave to cool slightly and then cut the chicken in half to expose the melted Philadelphia. Simply serve with the mixed salad.
Nutritional information (per serving)
Energy – 258.1kcals
Protein - 40.7g
Carbs – 6.2g
Fat – 7.8g
Of which saturates 3.5g
Salt – 0.6g
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Latest Comment
View all comments (7)Quick and very easy - from fridge to plate in 30mins. I also used the garlic and herb cheese which made a delicious filling. Hubby really enjoyed it - and he is not a chicken fan! Will certainly cook again.
Perfect mid week dinner & looks great. Delicious filling!
I used Garlic and Herb Philly, was a lovely flavour and a very easy recipe to get right! Thanks!
This sounds quick and easy will try this Sat ,Love Philly cheese
i tried this recipe and i have 2 say it took longer than 25 mins to cook does anyone know why?