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https://www.philly.com.au/recipe/garlic-and-herb-chicken/
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Garlic and Herb Chicken
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Garlic and Herb Chicken
20 Mins
Prep time
50 Mins
Cooking time
Serves
2
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What you need
2 chicken fillets
60g tub PHILADELPHIA Light Spreadable Chive & Onion
2 slices prosciutto
grated rind of a 1/4 lemon
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
60g unsalted butter
3/4 cup dry sherry
mashed potatoes, for serving
asparagus, for serving
How to make it
BUTTERFLY the fillets to an even thickness. Place each between 2 sheets of plastic wrap and batten out to 3-5mm thickness. Spread each fillet evenly with the PHILLY. Top with the proscuitto, rind and herbs. Roll to enclose the filling and secure with toothpicks.
HEAT the butter in an ovenproof dish and brown the chicken quickly on all sides. Pour in the sherry, cover loosely with foil and transfer to the oven.
BAKE the chicken in a moderate oven 180°C for 20 minutes or until cooked through. Remove the toothpicks and slice each thickly. Spoon mash onto service plates, top with the chicken and drizzle with remaining sauce in pan. Serve with steamed asparagus or Asian greens.
Recipe or Meal Type
Dinner |
Chicken
Cuisines
Italian |
Creamy
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