Chicken Salsa Verde

• 185g PHILADELPHIA Block Cream Cheese, softened
• 4 anchovies, roughly chopped
• 2 tablespoons finely chopped parsley
• 2 tablespoons roughly chopped capers
• salt and pepper, to taste
• 4 large chicken fillets, trimmed
• 8 baby spinach leaves
• 30g butter
• 1 tablespoon oil

Sauce

• 1/4 cup (60ml) olive oil
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped basil
• 1 tablespoon vinegar
• 1 tablespoon finely chopped green olives
• 1 tablespoon capers, finely chopped
• 1 tablespoon finely chopped gherkins
• 3 anchovies, finely chopped
• 1 clove garlic, crushed
• salt and pepper

1. MIX the PHILLY, anchovies, parsley and capers, salt and pepper until combined.
2. CUT an 8-10cm long deep split in one side of each chicken fillet to make a pocket. Stuff each chicken breast with 1/4 of the PHILLY mixture and top with spinach leaves. Close and seal with toothpicks.
3. HEAT the butter and oil in a large frying pan over high heat. Add the chicken and cook for 2 minutes each side or until well browned. Transfer chicken to a baking tray and bake at 180°C for about 20 minutes or until chicken is tender. Combine all sauce ingredients and spoon over warm or cold chicken.
4. COMBINE all ingredients in a small bowl; mix well.