Chicken Saltimbocca with Philadelphia

Place each piece of meat separately in cling film and, using a rolling pin, flatten it until each piece is about 5 mm thick. Season with salt and black pepper on both sides. Spread 1 tablespoon of the Philadelphia cream cheese with herbs over half of each chicken breast, then fold over the uncoated half. Wrap each chicken breast with 2 slices of prosciutto, pressing lightly so they stick well. Meanwhile, heat oil in a large pan and add the zucchini and red onion. Fry for about 3-4 minutes until the onion softens and the zucchini takes on a golden colour. Then add the cherry tomatoes and continue cooking, stirring carefully. After 3-4 minutes push the vegetables to one side of the pan and add the chicken breasts. Fry over medium-high heat for 4 minutes on each side, until the prosciutto is crispy and the chicken is cooked through. Serve the finished dish with a green salad.