Chicken Salsa Verde

Chicken Salsa Verde
15 Mins
Prep time
40 Mins
Cooking time
Serves 4

What you need

  • 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


  • 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

How to make it

  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.