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

Method

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.

Then....

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)

Calories              153kJ

Carbohydrates    1g

Fibre                     2g

Protein                  29g

Sodium                  246mg

Fat                         3g 

Cholesterol            62mg

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.