Chicken With Roasted Red Capsicum and Salsa

• 4 skinless chicken fillets, trimmed of all visible fat and skin
• 125g tub PHILADELPHIA Light Spreadable Cream Cheese
• 30g baby spinach leaves
• 2 red capsicum, roasted
• garlic powder
• canola cooking spray
• 1 cup salsa
• 1/4 cup port
• freshly steamed vegetables, for serving

1. Cut a deep pocket into each chicken fillet.
2. Spread Philly* evenly into each pocket then fill with spinach and half the roasted pepper.
3. Secure the fillets with a toothpick, and sprinkle liberally with garlic powder.
4. Spray a fry pan with canola, and pan fry the chicken until cooked and golden 10-12 minutes.
5. Combine the salsa, port and remaining red pepper, simmer 5 minutes.
6. Remove the toothpicks and slice chicken onto serving plates, drizzle with the sauce and serve with freshly steamed vegetables.

chicken, philadelphia, baby spinach leaves, red, garlic, canola cooking spray, salsa, port, vegetables

Taken from www.kraftrecipes.com/recipes/chicken-roasted-red-capsicum-salsa-103431.aspx (may not work)