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Crispy Garlic Stuffed Chicken Breasts
Cooking time – 20 minutes
Lemony, garlicky, creamy filling for this delicious crispy chicken dish.
4 free-range skinless chicken breasts (about 150 g/5 oz each) 100 g/3 ½ oz cream cheese 1 large garlic clove, finely chopped 2 tbsps chopped parsley ½ tbsp lemon juice 1 tsp finely grated lemon rind 75 g/ 3 oz plain flour 1 large egg, beaten 75 g/ 3 oz Panko breadcrumbs Salt and freshly ground black pepper
- Preheat the oven to 220’C/200’C Fan/425’F/Gas 7.
- Cut slits along the sides of the chicken breasts to create pocket in each. Mix together the cream cheese, garlic, parsley, and lemon juice and rind. Season well with salt and freshly ground black pepper, then spoon the filling into the chicken.
- Place the flour, egg and breadcrumbs in separate shallow dishes. Coat each chicken breast first in the flour, then the egg and finally the breadcrumbs. Place on a baking tray and cook the chicken in the preheated oven for 15 – 18 minutes until cooked.
- Serve with boiled, buttered new potatoes and broccoli florets, if liked.
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