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Member recipe

Chicken and Philly

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Serves 4

A simple chicken breast stuffed with Philadelphia, parcely, wrapped in pancetta.

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  • 4 Chicken breasts
  • 4 large tbsp Philadelphia
  • A small handful of finely chopped parsley
  • About 12-15 pieces of pancetta
  • (Garlic is good to add but is optional, you want about a clove for 4 breasts)


    1. Mix the Philadelphia and parsley in to a small bowl( and chopped garlic), and preheat oven to gas mark 5 or 160 c or 375 f.
    2. Slice the chicken in the side so you have pockets.
    3. Put about a table spoon of the Philadelphia mix into each pocket.
    4. Wrap each breast in about 2-3 pieces on pancetta or just enough to cover
    5. Then fry the breasts to seal the pancetta.
    6. Once they have all been sealed, wrap them loosely in to foil and put in a preheated oven for 30 mins.
    7. If at 30 minutes largest breast is not white all the way through put back for 5-10 mins. Once they are white and cooked, remove the juice and put them back in to brown off. How long for is your choice!

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