Chicken Fillets with Creamy Sundried Tomato Sauce

Ingredients

• 4 chicken fillets
• 5 rashers short cut bacon
• 2 tablespoons oil
• 1 onion, finely chopped
• 1 large clove garlic, finely chopped
• Salt and pepper, to taste
• 250ml PHILADELPHIA Cream for Cooking
• 1/2 cup semi sun dried tomatoes, finely chopped
• 1 teaspoon chopped chilli
• 2 tablespoons finely chopped basil
• 2 tablespoons shredded Parmesan cheese
• Green salad, for serving

Method

• CHARGRILL or pan fry the chicken until golden and cooked through. Wrap in foil and keep warm.
• HEAT oil in a large fry pan and cook bacon over moderately low heat, stirring occasionally, until browned and crisp, 6 -8 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
• POUR off all but 2 tablespoons fat from pan. Add onion, garlic, salt, and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Add PHILLY, tomatoes, chilli and bacon and simmer 2-3 minutes or until sauce is slightly thickened. Stir in basil and cheese then remove from heat. Plate chicken and drizzle over the sauce. Serve immediately with green salad.