Philadelphia and Bacon Chicken

Now this recipe I think was on a TV advert a while ago promoting Philadelphia and how you can use it in cooking. Changed the recipe slightly to make it a bit more everyday (so substituting parma ham for bacon but by all means use parma ham!). It's a family favourite now and when I come back from university it's definitely a popular request!

Ingredients:

As many chicken breasts as required.
Two slices of bacon per chicken breast.
A Small tub of Philadelphia (or supermarket branded) cream cheese, preferably the garlic and herbs one but if you're not too keen on garlic then plain is fine.
Some onions
Cherry Tomatoes
Balsamic Vinegar
(Herbs: Thyme?)

Method:

1. Preheat the oven to 180°c.

2. Cut a slit down the middle of each chicken breast and fill it with a good helping of cream cheese.

3. Carefully wrap the two slices of bacon around the chicken then place in an oven proof dish.

4. Chop up some onions and scatter them in the dish.

5. Add the tomatoes, (herbs), balsamic vinegar (don't be stingy!) and if you want a thick sauce add some tomato puree to the dish.

6. Cook in the oven for about 40/45 minutes.

7. Serve with some greens and choice of potato.

(8. I recommend that you cook one extra chicken because it is FANTASTIC cold in your sandwich the next day)

Anyway, the recipe, like most of mine you'll find is slightly up to you. I've given you the idea and I hope you go and make it your own - comment with some of your suggestions! I cook this dish differently every time and it's always good so don't be afraid to try something new!

- Emma xxx