Method

1. 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
2. Add the garlic to the milk and pour over the chicken
3. 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
4. Once the chicken has been marinated for four hours, pre-heat the oven to 220ºC / 400°F / Gas Mark 6
5. 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
6. Brush the fillets with olive oil, cover with the Parmesan cheese mixture and bake for 30 minutes until golden brown
7. Ensure the chicken is cooked thoroughly and there is no pink meat present
8. Serve immediately