• 180g light cream cheese
  • 14g chives
  • 3 cloves garlic
  • 4 chicken breasts
  • 30g flour, seasoned
  • 1 egg, lightly beaten
  • 125g sourdough breadcrumbs
  • 1 olive oil spray


  1. 1

    Put the cream cheese, chives and garlic in a food processor and blitz until you have a smooth green purée. Line a small shallow bowl with cling film and transfer the cream cheese to the bowl. Cover and freeze for a couple of hours until solid. 

  2. 2

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Cut a large incision in each chicken breast to create a pocket. Remove the cream cheese from the freezer and cut into 4 pieces. Stuff each chicken breast with a piece, making sure the chicken breast completely covers the filling. 

  3. 3

    Put the flour, egg and breadcrumbs into three separate bowls. Dip the chicken breast in flour first, then the egg and then the breadcrumbs. Transfer to a baking tray. Spritz each chicken breast evenly with the olive oil spray, then bake in the oven for 30-35 minutes until golden and the chicken is cooked through. Serve with a side salad.

Nutritional Details

Each serving provides
  • Energy 1666kj 398kcal 20%
  • Fat 10.9g 16%
  • Saturates 4.5g 23%
  • Sugars 2.9g 3%
  • Salt 0.93g 16%

% of the Reference Intakes

Typical values per 100g: Energy 716kj/171kcal

Each serving provides

23.3g carbohydrate 1.4g fibre 50.6g protein

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