Heat oven to 200C/180C fan/gas 6.
Whizz together the 2 peeled garlic
cloves, parsley and 1 tsp olive oil in a
food processor. Add the breadcrumbs
and seasoning before pulsing briefly to
mix. Tip onto a plate.
Cut a slit (roughly thumb-length) in
the side of each chicken breast, at the
plump end. Spoon ¼ of the soft cheese
into each hole and press the edges
together to seal. Rub 2 tsp oil over
all the chicken breasts before pressing
the herby crumbs onto them.
Place the coated chicken in a shallow
roasting tin. Scatter round the remaining
unpeeled garlic cloves and drizzle with
the rest of the oil. Bake for 20-25 mins
until the chicken is cooked and crumbs
crisp and golden. Squeeze out the soft,
roasted garlic from the skins and serve
with the chicken.