• 4 skin on chicken breasts
• 1 lemon (finely grate the zest and slice the rest)
• 2 cloves of crushed garlic or garlic infused oil
• 2 sprigs rosemary finely chopped (you could also use Basil)
• ½ cream cheese
• 2 tbsp oil

Slice the chicken breasts horizontally, but not all the way through. Mix the herbs, garlic and cream cheese together and sandwich inside the meat. Place the sliced lemon in the bottom of a roasting dish and place the chicken breasts on top. Drizzle with a little oil over the skin and season with salt and pepper. Roast for 20 minutes or until the juices run clear when skewered. Serve with extra lemon slices and salad.