Philadelphia Garlic Chicken with herbs served with linguine, peas and ratatouille

This is a great substitute for chicken kievs although not quite the same I must admit. However you can always breadcrumb the chicken breasts after coating it with egg if you fancy it. Still healthier than a kiev, not oozing with all that luscious butter.


Serves 4
Ingredients:

3 garlic cloves crushed
Handful of parsley chopped finely
Dash of lemon juice
4 chicken breast fillets
500g linguine
Tin of ratatouille ( if your a poor student who cannot make it, or simply if you just cannot be bothered)
75g philadelphia light cream cheese

1. Preheat the oven to 160 degrees, (180 if not a fan oven)and line a baking tray with foil and grease. Combine the philadelphia cheese in a small bowl with the crushed garlic and the chopped parsley. Add a dash of lemon juice ( about a tsp) and mix well.

2. Meanwhile cut the chicken breast lengthways until it opens out into a butterfly (as shown below).

3. Smooth the philadelphia mixture into the middle of the chicken breast and fold back over (until it looks like a normal chicken breast again.)

4. Place the chicken breasts in the pre-greased tray and bake in the oven for 30 minutes.
5. Meanwhile cook the pasta according to packet instructions.
6. Open the can of ratatouille and put on the hob to heat up on a low to medium heat. Once pasta is cooked serve immediately.

NB: As a variation wrap the chicken in a slice of bacon and cook in the oven.