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Chicken Fillets with Creamy Sundried Tomato Sauce

Chicken Fillets with Creamy Sundried Tomato Sauce
15 Mins
Prep time
30 Mins
Cooking time
Serves 4

What you need

  • 4 chicken fillets
  • 2 tablespoons oil
  • 5 rashers short cut bacon
  • 1 onion, finely chopped
  • 1 large clove garlic, finely chopped
  • Salt and pepper, to taste
  • 250ml PHILADELPHIA Cream for Cooking
  • 1/2 cup semi sun dried tomatoes, finely chopped
  • 1 teaspoon chopped chilli
  • 2 tablespoons finely chopped basil
  • 2 tablespoons shredded Parmesan cheese
  • Green salad, for serving

How to make it

  1. CHARGRILL or pan fry the chicken until golden and cooked through. Wrap in foil and keep warm.
  2. HEAT oil in a large fry pan and cook bacon over moderately low heat, stirring occasionally, until browned and crisp, 6-8 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
  3. POUR off all but 2 tablespoons fat from pan. Add onion, garlic, salt, and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Add PHILLY, tomatoes, chilli and bacon and simmer 2-3 minutes or until sauce is slightly thickened. Stir in basil and cheese then remove from heat.
  4. PLATE chicken and drizzle over the sauce. Serve immediately with green salad.
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