Note:- This recipe makes enough for 2. You are allowed 75g of Philadelphia light as your healthy extra A and the breadcrumbs count as your healthy extra B. You can replace the Philadelphia with Quark if you don't want to use your healthy extra A.
You will need:-
2 large garlic cloves, finely chopped
2 tbsp finely chopped fresh flatleaf parsley
1 tbsp finely chopped fresh tarragon
150g light cream cheese (such as Philadelphia Light) or alternatively Quark if not using philly as a healthy extra.
2 large skinless chicken breasts
2 medium beaten
4 Slies ofg wholemeal bread
Squeeze of lemon juice
Optional- 2 smoked bacon medallion (all fat removed) and chopped into cubes
Blend the 4 slices of bread together to form breadcrumbs.
Preheat the oven to 200°C/ fan180°C/gas 6. Mix the garlic, lemon juice, parsley, tarragon, cream cheese, salt and pepper in a bowl to make the creamy garlic filling.
If using the bacon fry it off until crispy in a pan and add it to the cream cheese
Cut the chicken breasts by slicing them part of the way through with a sharp knife, then opening the breasts out like a book. Wrap in cling film and gently pound flat with a rolling pin, being careful not to tear the flesh.
Place half the filling into the centre of each flattened breast and fold over one side of the chicken, then the other. Roll each breast tightly in cling film and chill for 30 minutes to firm up.
Remove from the cling film dip in the beaten egg, then roll in the breadcrumbs to coat completely, shaking off any excess.
Transfer to the oven and bake for 30 minutes until golden and cooked through.