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What you need
16 thin slices pancetta (about 150g)
8 chicken breast schnitzels
8 large fresh basil leaves
125g PHILADELPHIA Block Cream Cheese, cut into 8 slices
1 tablespoon olive oil
How to make it
PREHEAT oven to 200°C.
PUT 2 slices of pancetta on a flat surface, overlapping slightly. Top with 1 chicken schnitzel. Put a basil leaf on the chicken and top with a slice of PHILLY. Roll pancetta, enclosing chicken and filling. Secure with kitchen twine, if necessary. Transfer to a large plate. Continue making the roulades with the remaining pancetta, chicken, basil leaves and PHILLY.
HEAT 2 teaspoons of the oil in a large non-stick ovenproof frying pan over a medium heat. Add 4 roulades and cook for 5 minutes or until browned on all sides. Transfer to a plate. Cook the remaining roulades.
PUT all roulades in the frying pan and put in oven. Cook for 10-15 minutes or until cooked through. Serve.
Recipe or Meal Type
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