Stuffed Chicken with Creamy Philadelphia Cheese
- 1 chicken (about 1.1 lbs)
- 150 g Philadelphia cheese (about 5.3 oz)
- 2-3 cloves of garlic
- 10 sprigs of thyme
- 1 chili pepper
- Salt and black pepper to taste
Start by removing the seeds from the chili pepper and finely chopping it. Next, strip the leaves from the thyme sprigs and add them to the Philadelphia cheese. Incorporate the garlic, pressed through a garlic press, along with the chopped chili pepper. Mix everything together, seasoning with salt and pepper to taste.
Cut the chicken along the breast. Spread the creamy mixture on both sides of the chicken. Bake in an oven preheated to 180 °C (350 °F) for 30-35 minutes.
Once cooked, serve the dish on a bed of lettuce leaves and garnish with thyme.