Chicken Salsa Verde Recipe

Name: Chicken Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 large chicken fillets, trimmed, 185g block PHILADELPHIA Cream Cheese, softened, 4 anchovies, roughly chopped, 2 tablespoons finely chopped parsley, and more.

Yes, Chicken Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salsa Verde

How did you like this recipe?

Frequently Asked Questions