Chicken breasts in a creamy sauce on a bed of spring onions is an excellent way to use Philadelphia Light with spring onion and black pepper cream cheese.

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.

Philadelphia Spring chicken
Electus
Servings:Serves 4
Calories per serving:393
Ready in:35 minutes
Prep. time:10 minutes
Cook time:25 minutes
Difficulty:Easy
Recipe author:Chef
First published:27th April 2013

Best recipe review

Creamy cheesey chicken

4.7/5

Yum - very nice

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

  1. From one side gently lift the skin off the chicken pieces without completely detaching it.
  2. Divide the Philly between the chicken breasts, spreading over the flesh, then stretch the skin back over.
  3. In an oven dish, lay the spring onions side by side, pour over the stock and lay the chicken on top.
  4. Drizzle the oil over the chicken skins and bake for 25 mins until the chicken is brown and it’s cooked all the way through.

Recipe source

See also

Other recipes that use Philadelphia Light with spring onion and black pepper:

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