Prep Time:5 mins
Method
- Remove the skin from the chicken and arrange the fillets in a shallow dish. Bacteria thrive on raw poultry, so be sure to wash any cutting boards, dishes and utensils in warm soapy water immediately after use
- Add the garlic to the milk and pour over the chicken
- Cover the dish with cling film and store it in the fridge for at least 4 hours. Turn the fillets over at least once after 2 hours
- Once the chicken has been marinated for four hours, pre-heat the oven to 220ºC / 400°F / Gas Mark 6
- Combine the parsley and Parmesan on a plate. Dab the chicken fillets onto a piece of absorbent kitchen paper and place in the bottom of a shallow, greased oven-proof dish. It is not necessary to remove the garlic pieces
- Brush the fillets with olive oil, cover with the Parmesan cheese mixture and bake for 30 minutes until golden brown
- Ensure the chicken is cooked thoroughly and there is no pink meat present
- Serve immediately
