Philly Herb Chicken

Vegetables with Chicken breasts filled with creamy Philadelphia cheese made easy by using Philadelphia Light with spring onion and black pepper Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.

Philly Herb Chicken

Servings:	Serves 4
Calories per serving:	294
Ready in:	45 minutes
Prep. time:	15 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	27th April 2013

Best recipe review A bit bland 3/5 I prefer using real hebs. Paul R Smith

Ingredients

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

• 50 g mange tout OR sugar snap peas, halved
• 80 g carrots , peeled and cut into batons
• 100 g baby corn , cut into quarters, lengthwise
• 4 skinless chicken breasts
• 120 g philadelphia light with spring onion & black pepper

Mise en place

• Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

1. Tear 4 pieces of foil each large enough to fold over and enclose a chicken breast and vegetables and have the edges tucked in.
2. Mix the vegetables together and divide between the 4 pieces of
3. Slice the chicken breasts horizontally in two and spread the bottom halves with the Philly.
4. Add the other halves of the chicken breasts and place on top of the vegetables. Season the chicken.
5. Fold the foil over the chicken to make little parcels and fold up the edges to seal.
6. Place on a baking tray and bake for about 25 minutes or until the chicken is cooked.

Recipe source

• The Philadelphia recipe website

See also

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

• Steak with Philly Sauce
• Philly sausage and bacon potato bake
• Philadelphia Spring chicken
• Philly Herb Chicken
• Sausage and chive Philadelphia mashed potato

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