Serves 4

What you need:
4 boneless chicken breast fillets
4 large cloves of garlic
225ml / 8 fl oz low fat milk
50g / 2 oz Parmesan cheese, grated
1 tablespoon fresh parsley, chopped
A little olive oil for greasing dish
A little salt and freshly ground black pepper

What you do:
Arrange the chicken fillets in a shallow dish. Crush the garlic cloves with a little salt. Add this to the milk. Season with some pepper and pour over the chicken breasts. Cover the dish with clingfilm and leave in a cool place or the fridge for a least 4 hours or overnight, turning the chicken breast at least once. Pre-heat the oven to 210°C/ 425°F/Gas Mark 7 and pop in a shallow greased ovenproof dish. Combine the Parmesan, parsley and a little seasoning together on a plate, and spread out some absorbent kitchen paper on a flat surface. Remove the chicken from the fridge, take one piece at a time and carefully sit it on the kitchen paper to absorb the milk. (Take care not to disturb the garlic). Put the chicken fillets into the dish, baste them well with oil. Cover with Parmesan cheese mixture and bake for about 30 minutes until golden brown. If necessary reduce the heat halfway through cooking. Serve immediately.

Happy Heart Eat Out. Also available in the Happy Heart Cookbook by the Irish Heart Foundation, Gill & Macmillan, ISBN 0-7171-3052-5.