["Philadelphia Chicken With Pancetta | Recipes

Ingredients
Method

Ingredients

- 4 Chicken breasts
- 4 Sage leaves
- 8 Pancetta slices
- 1 Tbs Olive oil
- 15 g Butter
- 250 ml White wine
- 180 g Philadelphia Cream Cheese
- 400 g Potatoes
- 250 g Carrots
- 250 g Broccoli

Method

1

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.

2

Lay a sage leaf on top of each flattened breast and season well. Wrap each breast with two slices of the pancetta.

3

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.

4

Just before serving, return the chicken to the pan and coat with the sauce.

5

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.

6

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.

7

To serve, divide the chicken, sauce and vegetables between four warmed serving plates.

Comments & Ratings

More Philadelphia recipes

	4	Chicken Breasts
	4	Sage Leaves
	8	Pancetta Slices
	1 Tbs	Olive Oil
	15 g	Butter
	250 ml	White Wine
	180 g	Philadelphia Cream Cheese
	400 g	Potatoes
	250 g	Carrots
	250 g	Broccoli

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Philadelphia Chicken with Pancetta

Ingredients

Method

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Comments & Ratings