From Michael Bailey's kitchen

Serving size: Serves 1
Cooking time: Less than 30 minutes
Course: Main

A nice simple dish, very little preparation.

INGREDIENTS

1 chicken breast fillet per person
1 clove garlic, crushed, per breast (minced garlic works too, just add 1 teaspoon per fillet)
½ cup of dry to medium dry white wine per breast
1 tablespoon butter per breast
finely chopped fresh parsley

METHOD

Preheat oven to about 180°C.

Trim down breast fillets and remove tenderloin at the back to make one piece. Lightly score both sides of breast on a diagonal slant.

Place in casserole dish (dish size depending on quantity). Rub a crushed garlic clove into each fillet. Sprinkle parsley over chicken.

Pour white wine in; if it doesn't cover the chicken half way, put a little bit more in.

Make sure the butter is softened and dollop onto each fillet. Leave to marinade for 1 hour in the fridge.

Put into preheated oven for 20-25 minutes.

Eat with a light salad.