Ingredients - Serves 4
2 cups of water
8 cloves of garlic (unpeeled) or buy crushed in a jar
6 tablespoons, chopped fresh parsley
1 1/2 teaspoon of Rhayne Lime Leaf
4 single chicken breast (boneless) - approx 125g each
1/4 cup chicken stock (preferably reduced salt version
2 tablespoons of lemon juice
In a small saucepan, bring half a pan to the boil. Add garlic cloves and continue to boil for 10 mins.
Drain the garlic, peel and cut garlic into thin slices
Combine garlic, 4 tablespoons of parsley, Rhayne Lime Leaf and mix well.
With a sharp knife, cut a pocket in each breast and place a teaspoon of garlic mixture into the pocket.
Heat a large frying pan (preferably non stick) over medium heat. Place chicken skin side down (if any) cook until golden (approx 4 mins) and then turn to cook other side for 12 mins.
When finished (no longer pink in middle of chicken) transfer to a plate (using paper towel to absorb excess oil) let stand.
Use remaining parsley, stock and lemon juice to the same frying pan (so don't wash it up first - you little clean freaks!) bring to the boil and cook for just a minute.
Plate up the chicken, spoon stock mixture over the chicken. Garnish as you please (suggest some cut lemon and sprigs of parsley)
Approx Nutritional Values - Per serving (one skinless chicken piece)
Okay, should've took you about 30-40 minutes (depending on the garlic process) pretty simple eh?
Hot Tip: Place garlic stuffing in each pocket - close the pockets and press openings together with your fingertips to seal. It keeps in the flavour.