You will need –
2 medium chicken breasts.
5 tbsp allergy safe mayo.
2 spring onions – finely chopped.
2 tsp chives.
1 tsp garlic puree.
200g breadcrumbs (I pop a few slices of gluten free bread in a processor)
Firstly, gently slice each chicken breast to make an opening 1-2 inches deep.
In a bowl, combine the mayo, garlic puree, chives and spring onion.
Spoon the mixture a little at a time into the previously created opening in the chicken, make sure not to over fill. Then sprinkle generously with breadcrumbs.
Place on a baking tray and bake for 20-25 minutes – turning halfway through cooking to ensure the chicken is cooked evenly.