- 6 garlic cloves, 2 peeled
- small bunch flat-leaf parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 85g fresh breadcrumbs
- 4 skinless, boneless chicken breasts
- 4 tbsp garlic & herb soft cheese
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- PLUS 4 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.