This one's so easy to prepare, if your local shop sells the Philadelphia cream cheese:

Preparation time:15 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients
  • 50 g mangetout
  • 80 g baby carrots
  • 100 g baby corn
  • 120 g Philadelphia Light with Spring Onion & Black Pepper
  • 1.5 tbsp finely chopped fresh parsley
  • 4 skinless chicken breasts

Method

Pre-heat the oven to 200˚C and tear 4 pieces of foil, each large enough to fold over and enclose a chicken breast with vegetables. Tuck the edges in.

Cut the mangetout and baby carrots in half lengthwise and corn into quarters. Mix the vegetables together and divide between the four pieces of foil.

Mix together the Philadelphia cream cheese and parsley.

Slice the chicken breasts horizontally in two and spread the bottom halves with the cream cheese mixture. Add the other halves of the chicken breasts and place on top of the vegetables. Season the chicken with black pepper.

Fold the foil over the chicken to make little parcels and fold up the edges to seal. Place on a baking tray and bake for around 25 minutes or until the chicken is cooked.

Voila!