- 4 chicken breasts
- 25 g dairy free spread
- 1 tsp garlic paste
- 2 tsp parsley
- 6 tbsp polenta
- 1 egg
- salt and pepper for seasoning
- Preheat the oven to 180 oC
- Make a slice into the side of the chicken to create a small pocket but don't cut all the way through
- In small bowl stir together the dairy free spread, garlic paste and half the parsley
- Stuff the garlic mixture into the chicken breasts
- Place the egg in a small bowl and whisk
- In another bowl add the polenta, seasoning and the remaining parsley
- Dip each chicken breast into the egg and then roll in the polenta until well coated
- Place in an oven proof dish and bake for 30 minutes