Rolled Chive and Onion Chicken

Rolled Chive and Onion Chicken
10 Mins
Prep time
25 Mins
Cooking time
Serves 6

What you need

  • 6 chicken fillets
  • 185g PHILADELPHIA Light Spreadable Chive & Onion
  • 6 slices prosciutto
  • Grated rind of 1/2 a lemon
  • 2 tablespoons chopped parsley
  • 3 teaspoons chopped fresh thyme
  • 60g unsalted butter
  • 3/4 cup dry sherry
  • mashed potatoes, for serving
  • asparagus, for serving

How to make it

  1. 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.
  2. 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.
  3. 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.