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https://www.philly.com.au/recipe/chicken-salsa-verde/
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Chicken Salsa Verde
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Chicken Salsa Verde
15 Mins
Prep time
40 Mins
Cooking time
Serves
4
Print recipe
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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
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
How to make it
MIX the PHILLY, anchovies, parsley and capers, salt and pepper until combined.
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.
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.
COMBINE all ingredients in a small bowl; mix well.
Recipe or Meal Type
Dinner |
Chicken
Cuisines
Italian
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