Bacon, Olive & Almond Filled Chicken

• 125 g PHILADELPHIA Cream Cheese, crumbled
• 50 g short cut rindless bacon, chopped
• 1/3 cup fresh breadcrumbs
• 1/4 cup pitted Kalamata olives, chopped
• 1/4 cup slivered almonds, roughly chopped
• 1 egg
• 1 tablespoon chopped oregano
• salt and pepper, to taste
• 4 chicken fillets Whole Foods 1 lb For $3.99 thru 02/09
• 1 tablespoon oil
• 3/4 cup white wine
• 3/4 cup chicken stock
• 1 teaspoon cornflour, blended with 1 tablespoon water
• Roasted pumpkin, to serve
• Steamed broccolini, to serve

1. COMBINE the PHILLY, bacon, breadcrumbs, olives, almonds, egg, oregano, and seasonings in a bowl.
2. Carefully cut a pocket in each chicken fillet.
3. Divide the filling evenly between the chicken fillets and press in firmly, secure with toothpicks.
4. HEAT the oil in a large nonstick frypan, add the chicken and cook 34 minutes each side until browned.
5. Remove and place in a greased baking dish.
6. Cover and bake in a moderate oven 180C for 1520 minutes until cooked through.
7. Allow to rest for 5 minutes.
8. ADD the wine and stock to the frypan and simmer until reduced by a third, add the blended cornflour and any juices from the roasting pan, continue stirring until thickened.
9. Slice the chicken and place on serving plates, spoon over the sauce and serve with pumpkin and broccolini.
10. Serve immediately.
11. Bacon, Olive & Almond Filled Chicken Use fresh breadcrumbs for stuffings, desserts and sauces and dried breadcrumbs for coating rissoles, schnitzels or gratins.
12. dinner
13. HANDY TIP: USE fresh breadcrumbs for stuffings, desserts and sauces and dried breadcrumbs for coating rissoles, schnitzels or gratins.

philadelphia cream cheese, short, fresh breadcrumbs, olives, slivered almonds, egg, oregano, salt, chicken, oil, white wine, chicken stock, cornflour, pumpkin, steamed broccolini

Taken from www.kraftrecipes.com/recipes/bacon-olive-almond-filled-chicken-127691.aspx (may not work)