Crisp Garlic Baked Stuffed Chicken Breasts

  • Yield: 4 servings


Chicken Breasts:
4 free-range boneless, skinless chicken breasts, about 5 oz each
1/3cup low-fat cream cheese
1large garlic clove, finely chopped
2tablespoons chopped parsley
1/2tablespoon lemon juice
1teaspoon finely grated lemon zest
1/2cup all-purpose flour
1large egg, beaten
3/4cup dried white bread crumbs
salt and pepper
To serve:
1pound new potatoes
3cups broccoli florets


  1. Preheat the oven to 425°F. Cut deep slits along the sides of the chicken breasts to create a pocket in each. Mix together the cream cheese, garlic, parsley, and lemon juice and zest. Season well with salt and pepper, then spoon the filling into the slits in the chicken.
  2. Place the flour, egg, and bread crumbs in separate shallow dishes. Coat each chicken breast first in the flour, then the egg, and then the bread crumbs. Arrange on a baking pan and place in the oven for 15–18 minutes, or until cooked.
  3. Meanwhile, cook the new potatoes in a saucepan of lightly salted boiling water for 15–18 minutes until tender.
  4. Cook the broccoli florets in a large basket steamer for 3–4  minutes until tender. Alternatively, cook in an electric  steamer, according to the manufacturer’s instructions.
  5. Serve the crisp baked chicken with the broccoli and new potatoes.

Recipes reprinted with permission from Quick Cook Low Fat  by Jo McAuley (Hamlyn)