Ingredients
4 chicken breasts
2 cloves garlic
3 tbsp olive oil
20g Butter
1 lemon
1 tbsp parsley chopped
Salt and pepper
2 tbsp cream cheese
50g breast crumbs
220g Tender stem broccoli
Here’s how
Cut the 2 garlic cloves and place in a mixing bowl with the butter, chopped parsley and cream cheese.
Zest the lemon into the mixture and season with a little salt and pepper as well as a small squeeze of lemon juice.
Stir the mixture together and set to one side.
Carefully cut a 4cm cut along the top of the chicken breast, approximately 1cm deep, this is to create a pocket for the garlic sauce.
Drizzle a little olive oil over the chicken and season with a little salt and pepper.
Divide the mixture between each of the chicken beasts by placing it in the cuts you have just made.
Sprinkle the breast crumbs over the top of the cream cheese and press down to make them stick to the chicken.
Place on a non stick oven tray and bake in the oven for 25 minutes at 170c.
While the chicken is cooking, bring a pan of water to the boil.
Trim the bottoms off the tender stem broccoli, when the water has come to the boil place the vegetables into the water and cook for 7 minutes.
When the chicken is fully cooked remove from the oven and leave to rest for 2 minutes as the centre will be very hot.
Drain the broccoli and return to the pan, add a squeeze of lemon and a splash of olive oil before serving together.
