Butterfly 2 chicken breasts and season with 1 tsp (5g) each of smoked paprika, onion granules, and garlic granules.
Pan-fry the chicken for 3 minutes on each side, then set aside.
Fry off 1 diced red onion and red pepper until soft.
Add 250 ml of chicken stock, 120g of Philadelphia light, 2 tsp of smoked paprika, 1 tbsp of balsamic vinegar, 1 tbsp of Worcester sauce, and 1 tbsp of honey.
Simmer the sauce for 15 minutes, and 5 minutes before the end, put the chicken back in to cook.
Serve the dish.
