Recipes
Products
Our Brand
News
Professionals
Back to all recipes
Philadelphia & Spinach Stuffed Chicken Breast
Prep time
 10 '
Total time
 35 '
4
Ingredients
4
chicken breasts
, about 150 g each
1 tbsp
olive oil
1 tsp
paprika
1 tsp
sea
salt
120 g
Philadelphia Light with Garlic & Herbs
100 g
fresh
baby spinach
leaves, chopped
salad
leaves, to serve
100 g
sugar snap
peas
100 g
green beans
100 g
tenderstem
broccoli
Instructions
Preheat your oven to 200 °C/fan 190 °C/gas mark 6.
Put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry.
Place the chicken breasts on a clean cutting board and drizzle with olive oil. Add the paprika and sea salt to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
Use a sharp knife to cut a pocket into the side of each chicken breast.
In a bowl combine the Philadelphia Garlic & Herbs, drained cooked spinach, and some cracked black pepper, stirring well to combine. Spoon the spinach mixture into each chicken breast pocket evenly, packing it in.
Place the chicken breasts in a baking dish and cook in in the oven for 20-25 minutes or until chicken is cooked through. Whilst the chicken is cooking cook the sugar snap peas, tenderstem broccoli and beans in boiling salted water. Serve the chicken and green vegetables immediately with a fresh green salad.
Tips
Tip
Nutritional
Information
Typical values
Per Serving
Energy
1114.0 kj
Energy
266.0 kcal
Fat
8.5 g
Carb
4.6 g
Protein
41.0 g
Saturated fat
3.1 g
Salt
4.5 g
Dietary fibre
2.8 g
Sugars
3.6 g
You may
also like
Mini Carrot Cakes
Cool and Creamy Cheesecake
Spiced Chickpea Falafel with grilled Chorizo. Parsley salad and Philadelphia, Lemon and Cumin Dressing
Check out all recipes