serves 4

preparation 30 minutes

4 skinless and boneless chicken breasts

Salt and freshly ground black pepper

4 garlic cloves, crushed

A small handful of flat-leaf parsley, chopped

A small handful of tarragon leaves, chopped

2oz/57g quark

2 eggs, beaten

2oz/57g golden breadcrumbs

Fry Light

1 Preheat the ovento 200c/400f/Gas 6. Using a small, sharp knife, slice into each chicken breast horizontally, taking care not to sever the flesh completely, to form a 'pocket'. Season the cavity.

2 Mix the garlic with the parsley, tarragon and quark. Spoon into each cavity and press together to seal.

3 brush half of the eggs over the top of the chicken breast. Sprinkle with half of the breadcrumbs. Turn over and repeat with the remaining egg and breadcrumbs.

4 Place the Kievs on a baking tray, spray with Fry Light and bake for 20-25 minutes, until golden and cooked through. Serve each breast with 8oz/227g baked potato wedges with skin on and salad.