Creamy Roast Chicken Breast

 Creamy Roast Chicken Breast

From the kitchen of SUSAN12

servings | 1
estimated Points per serving | 4.5

1 chicken breast
50g Philadelphia Extra Light
3 Turkey Rashers
1 clove garlic, sliced finely
Salt & Pepper
Cooking spray
Fresh herbs, if you like

'Butterfly' the chicken breast to make a pocket. Spread the Philadelphia in this pocket, add the sliced garlic, and fresh herbs, if used. Season with salt and pepper, and close the 'butterfly', wrapping carefully to seal in as much of the Philadelphia as you can. Lay the 3 turkey rashers side by side, and place the chicken breast on top. Carefully roll the breast in the rashers, and place on a piece of tin foil, with the 'join' of the rashers facing down. Spray with the cooking spray, and roast in an oven pre-heated to 220 for 25 minutes.

While it might sound fiddly, this is actually very quick and easy to prepare, and looks very impressive. It also does not taste 'low fat'!

I have this with roast butternut squash, which I put into the oven 15 minutes before the chicken and then cook together (you might need to extend the cooking time of the chicked by approx. 5 mins if you do this). When the chicken is done, I pour the juices over the butternut squash, which gives it a really nice flavour. It also makes a very low point dinner.


Smoked turkey rashers can be used to give a smoked flavour to the chicken breast.