4 x 125g skinless chicken breasts
50g Boursin, garlic and herb flavour
75g fresh white breadcrumbs (I only had brown bread, and whizzed this into breadcrumbs)
1 medium egg
25g butter, melted
Small handful of curly parsley, finely chopped
4 cocktail sticks
Preheat oven to 200°C. Cut a slit in the side of a chicken breast and use your finger to work it into a pocket. Repeat with remaining breasts. Stuff each pocket with a quarter of the Boursin, seal with a cocktail stick and arrange stuffed breasts on a non-stick baking tray.
In a medium bowl, mix together the remaining ingredients and some seasoning. Pat a quarter of the bread mixture on top of each chicken breast.Cook for 25min or until the breasts are cooked through. Remove the cocktail sticks and serve with a green salad and boiled new potatoes.