Chicken Kiev with veggies

Instructions

1. Process cream cheese and garlic in a small food processor until smooth. Add parsley and pulse until just combined. Spoon cheese mixture into a freezeproof container. Cover and freeze for 2 hours or until frozen.
2. Preheat oven to 200°C. Line a baking tray with baking paper. Cut a pocket in the side of each chicken breast (don’t cut all the way through). Remove cheese mixture from the freezer and cut into 4 pieces. Place 1 piece into the pocket of each chicken fillet, making sure the filling is completely enclosed by the chicken.
3. Place flour, egg and breadcrumbs into 3 shallow bowls. Dip each chicken breast in flour, then egg and finally breadcrumbs. Transfer to prepared tray, lightly spray chicken with oil and bake for 30-35 minutes or until chicken is cooked through.
4. Meanwhile, cook potatoes in a large saucepan of boiling salted water for 10 minutes. Add broccoli and cook for a further 4-5 minutes or until just tender. Drain. Serve potatoes and broccoli with chicken.