* 120 g Philadelphia Light with Spring onion & Black pepper
* 4 Chicken breasts, skin on
* 12 Spring onions
* 300 ml Chicken stock
* 2 teaspoons Olive oil

===Method===
* From one side gently lift the skin off the Chicken pieces without completely detaching it.
* Divide the Philly between the Chicken breasts, spreading over the flesh, then stretch the skin back over.
* In an Oven dish, lay the Spring onions side by side, pour over the Stock and lay the Chicken on top.
* Drizzle the Oil over the Chicken skins and Bake for 25 mins until the Chicken is Brown and it’s cooked all the way through.
* [http://www.philadelphia.co.uk/philadelphia3/page?siteid=philadelphia3-prd&locale=uken1&PagecRef=609&rid=8791 The Philadelphia recipe website]
{{OtherRecipes Philadelphia Light with spring onion and black pepper
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