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