Cream cheese to use in cooking

[Jan]

I want to make chicken breasts stuffed with cream cheese and then wrapped in bacon. I seem to remember hearing that Philadelphia is too soft and the name of something more suitable was mentioned. however, I cannot for the life of me remember what it was called. Can anyone recommend one please?

[Gryff]

I tend to use Boursin if I’m using it for stuffing chicken breasts

[IBEX23]

Another vote for Boursin! Perfect for stuffing chicken breasts and also fab to make for a cheese sauce

[mickeyspal]

Boursin for me too

[mrs rcch]

Put some kitchen roll a sieve, tip the Philadelphia into the kitchen roll, and leave overnight in the fridge. All the “cheese juice” will be in the bowl, and it leaves you with firmer cheese (like the American version).
This works really well if you are making frosting for carrot cake as well

[cornishfrogboy]

I have found that Philadelphia goes runny. I use the standard, Asda soft cheese and add chopped sun dried tomato in oil to it before using it.

I also use Proscuitto, rather than straightforward Ham.

I then individually wrap the chicken in tin foil and oven bake it.

[mitch84]

Don’t buy the reduced fat version and will be firmer

[Jan]

Thanks for the tips and suggestions.