Stuffed Philadelphia Mexican Style Chicken
2 Servings
Prep Time:20 min Total Time:50 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Preheat oven to 200 °C fan. Cut a deep pocket into each chicken breast. Stuff with around 150 g of the Philadelphia Mexican Style cream cheese.
2
Season with smoked paprika, salt, and pepper. Wrap tightly with streaky bacon. Place onto a lined baking tray and drizzle lightly with olive oil.
3
Bake for 25–30 minutes until cooked through and the bacon is crispy. Grill for the final 3–5 minutes for extra crispy bacon if wanted.
4
Boil potatoes in salted water until soft. Drain and steam dry. Mash with butter, warm milk, and cream until silky smooth. Season well.
5
Steam or boil for 4–5 minutes until tender. Finish with butter and salt.
6
Once the chicken comes out the oven, spoon the remaining Philadelphia Mexican Style over the top while it’s still hot so it slightly melts and smothers the chicken.
