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Chicken Breast Fillets Filled with PHILADELPHIA, Tomato and Olives

Chicken Breast Fillets Filled with PHILADELPHIA, Tomato and Olives
10 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • 150g PHILADELPHIA Spreadable Garlic & Herb Cream Cheese
  • ⅓ cup semi-dried tomatoes (60g), chopped
  • 10 pitted kalamata olives, chopped
  • 4 x 190g chicken breast fillets
  • 2 teaspoons olive oil
  • Cooked vegetables, to serve 

How to make it

  1. PREHEAT oven to 180°C.
  2. COMBINE the PHILLY, tomato and olives in a medium bowl. Put a fillet on a flat surface and, using a small sharp knife, cut a pocket into the side. Repeat with the remaining fillets. Spoon the PHILLY mixture into pockets.
  3. HEAT oil in a large non-stick, ovenproof frying pan over a medium heat. Add chicken and cook for 5-6 minutes or until golden on both sides.
  4. TRANSFER the frying pan to the oven and cook for 10-15 minutes or until chicken is cooked through. Serve with vegetables of your choice.
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