Instructions

1. Preheat oven to 200°C/400°F/gas 6.
2. Pulse the garlic and parsley in a food processor a few times until parsley is roughly chopped, then add the breadcrumbs and a good pinch of salt and pulse until combined.
3. Turn out crumb mixture into a large shallow bowl. In another large shallow bowl, whisk the egg.
4. Cut a slit into the side of each chicken breast horizontally about a thumb length in size, starting from the plump end, and making sure not to cut all the way through to the other side.
5. Add a pinch of salt to the cream cheese and mix well, then fill each chicken breast with a tablespoon of the soft cheese. Press closed the open cut to seal the filling in.
6. Working with one chicken breast at a time, dip each filled chicken breast in the beaten egg making sure it’s coated on all sides. Let excess egg run off then place the chicken in the breadcrumb mixture. Pat the crumbs all over the chicken.
7. Place chicken on a large baking tray leaving space between them and top each coated breast with any remaining crumb mixture. Bake for 25-30 minutes until chicken is cooked through and crumb coating is golden. Serve immediately.