Lemon pepper crusted chicken breasts

• 4 chicken breasts with fillets removed
• 1 tub light philadelphia any flavour you like
• 1 tub natural breadcrumbs (ASDA do a really nice own brand one, or panko crumbs are good)
• 3 lemons (just the zest needed)
• 1 teaspoon cracked black pepper

Preheat oven at 200 degrees.

Put chicken breasts between 2 pieces of clingfilm and bash them with a rolling pin to flatten them a little (don't beat them to a pulp, but bash until the thickest part is no more than 1.5cm)

Using a piece of kitchen towel pat dry the top of each breast.  Spread Philadelphia across the top of each chicken breast so as much of the breast is coated as can be (you don't need this to be too thick, split the tub in 4).

In a bowl pour half the tub of breadcrumbs,  add the lemon zest and the pepper and mix well.

Take a chicken breast and gently place it Philadelphia side down into the breadcrumbs and push down to cost the whole top.  Place on a baking tray.

Do the same with the other 3 breasts.

Cook in oven for 30 minutes and serve with a salad or wedges and veg as above :)

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