Homemade chicken Kievs don't have to mean hours in the kitchen. Just add spuds and salad before serving Ingredients: 6 garlic cloves, 2 peeled small bunch flat-leaf parsley 85g fresh breadcrumbs 4 skinless, boneless chicken breasts 4 tbsp garlic & herb soft cheese PLUS 4 tsp olive oil Method: 1. Heat oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate. 2. Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon ¼ of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them. 3. Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken. Source: Good Food