Monday, 18 May 2009


2 1/2 syns per serving on an original / extra easy day (serves 4)

4 Boneless, skinless chicken breasts.
salt and freshly ground pepper
2 garlic cloves, crushed / heaped teaspoon of easy garlic
2 tbsp very low fat fromage frais
1 tbsp freshly chopped parsley
3 level tbsp grated parmesan cheese
1 small egg, beaten
1oz/28g golden breadcrumbs

1. preheat the oven to 190C/375F/Gas 5. Using a small sharp knife, slice lengthwise down the side of each chicken breast, taking care not to sever the breast completely, to form a pocket. (Or use the pocket if one already created) Season the cavity with salt and pepper.

2. Mix the crushed garlic, fromage frais, parsley and 2tbsp parmesan cheese together ina a small bowl. Spoon the mixture into each cavity and press together gently to seal. secure the cavity by skewering with cocktail sticks and place the chicken breasts on a sheet of baking paper and place on a baking tray.

3. brush one side of the chicken breasts with some of the egg and cover with half the breadcrumbs. Turn over and repeat with more egg and the remaining breadcrumbs. sprinkle the top lightly with remaining parmesan.

4 spray with a little fry light. place in the oven and bake for 25-30 mins until lightly golden and cooked through.

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