found in Mains - Meat Dishes
Prep: 15 minutes
Cook: 35 minutes
Tender chicken breast fillets are wrapped around a delicious soft cheese, garlic and fresh herb filling, then coated in breadcrumbs and baked.
- 150g low fat soft cheese
- 2 garlic cloves
- 1 bunch(es) parsley, freshly chopped
- 4 chicken breasts
- 25g flour (plain)
- 1 egg, lightly beaten
- 75g golden breadcrumbs
- 8 sprays calorie controlled cooking spray
- 600g new potatoes, halved if large
- 350g broccoli, cut into florets
Put the soft cheese and garlic in a food processor and blitz until smooth. Add the parsley to the food processor and pulse until just combined. Line a small shallow bowl with clingfilm and transfer the mixture to the bowl. Cover and freeze for 2 hours or until solid.
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Make a large cut in the side of each chicken fillet to create a pocket. Remove the soft cheese from the freezer and cut into 4 pieces. Put 1 piece into the pocket of each chicken fillet, making sure the filling is completely enclosed by the chicken.
Put the flour, egg and breadcrumbs into three separate shallow bowls. Dip each chicken breast in the flour, then the egg and then the breadcrumbs. Transfer to a nonstick baking sheet.
Mist the chicken fillets with cooking spray, then bake for 30-35 minutes or until the chicken is cooked through.
Meanwhile, cook the new potatoes in a pan of boiling water for 10 minutes. Add the broccoli and cook for a further 4-5 minutes, until just tender. Drain and serve the potatoes and broccoli with the chicken.