Chicken Salsa Verde

• 4 large chicken fillets, trimmed
• 185g block PHILADELPHIA Cream Cheese, softened
• 4 anchovies, roughly chopped
• 2 tablespoons finely chopped parsley
• 2 tablespoon roughly chopped capers
• salt and pepper, to taste
• 8 baby spinach leaves
• 30g butter
• 1 tablespoon oil
• Sauce
• 1/4 cup (60ml) olive oil
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped basil
• 1 tablespoon vinegar
• 1 tablespoon finely chopped green olives
• 1 tablespoon capers, finely chopped
• 1 tablespoon finely chopped gherkins
• 3 anchovies, finely chopped
• 1 clove garlic, crushed
• salt and pepper

1. Cut a 8-10cm long deep slit in one side of each chicken fillet to make a pocket.
2. Mix the Philly*, anchovies, parsley and capers, salt and pepper until combined.
3. Stuff each chicken breast with 1/4 of the Philly* mixture and top with spinach leaves.
4. Close and seal with toothpicks.
5. Heat the butter and oil in a large frying pan over high heat.
6. Add the chicken and cook for 2 minutes each side or until well browned.
7. Transfer chicken to a baking tray and bake at 180C for about 20 minutes or until chicken is tender.
8. Combine all sauce ingredients and spoon over warm or cold chicken.
9. Combine all ingredients in a small bowl; mix well.

chicken, cream cheese, anchovies, parsley, capers, salt, butter, oil, sauce, olive oil, parsley, basil, vinegar, green olives, capers, gherkins, anchovies, clove garlic, salt

Taken from www.kraftrecipes.com/recipes/chicken-salsa-verde-103858.aspx (may not work)