If you’re going to eat chicken, eat it rarely, and eat it good – what I mean is, spend a bit on quality high welfare chooks that have had a half decent life and then make them into something super-delicious like chicken kiev – garlicky, buttery, handmade and breadcrumby.
Heat oven to 180C.
In a food processor or pestle and mortar combine the two peeled garlic cloves, parsley and a teaspoon of olive oil. Add to the breadcrumbs and seasoning and mix. Tip into a wide shallow dish.
Cut a slit into the side of each chicken breast, about 6cm long. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub oil over all the chicken breasts before rolling them in the breadcrumbs and pressing so they stick.
Place the chicken in a shallow roasting tin. Scatter the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 25ish mins until the chicken is cooked (no pink juices run when pierced) and the crumbs are golden.
Squeeze out the soft, roasted garlic from the skins and serve with the chicken.
Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.
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