Crispy Garlic Baked Stuffed Chicken Breasts

cook 30 mins
  • 4 free-range skinless chicken breasts, about 150 g (5 oz) each
  • 100 g (3 1/2 oz) low-fat cream cheese
  • 1 large garlic clove, finely chopped
  • 2 tablespoons chopped parsley
  • 1/2 tablespoon lemon juice
  • 1 teaspoon finely grated lemon rind
  • 75 g (3 oz) plain flour
  • 1 large egg, beaten
  • 75 g (3 oz) dried white breadcrumbs
  • salt and pepper
  • 500 g (1 lb) new potatoes
  • 350 g (11 1/2 oz) broccoli florets
  • Preheat the oven to 220°C (425°F), Gas Mark 7. Cut deep slits along the sides of the chicken breasts to create a pocket in each. Mix together the cream cheese, garlic, parsley and lemon juice and rind. Season well with salt and pepper, then spoon the filling into the chicken.
  • Place the flour, egg and breadcrumbs in separate shallow dishes. Coat each chicken breast first in the flour, then the egg and then the breadcrumbs and place on a baking tray. Cook the chicken in the oven for 15–18 minutes until cooked.
  • Meanwhile, cook the new potatoes in a saucepan of lightly salted boiling water for 15–18 minutes until tender.
  • Cook the broccoli florets in a large basket steamer for 3–4 minutes until tender. Alternatively, cook in an electric steamer, according to the manufacturer’s instructions.
  • Serve the crisp baked chicken with the broccoli and new
  • potatoes.
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