Pre-heat the oven to 170ºC and line a baking tray with greaseproof paper.
Into a mini electric chopper place the garlic, parsley, vegetable stock pots, water and reduced fat spread. Whizz until the garlic and parsley are chopped, being careful not to form a paste. Place into a dish and chill for 15 minutes.
Using the mini electric chopper, whizz the bread into fine breadcrumbs.
Once the garlic mixture has chilled, spoon evenly into the pocket in the chicken breasts, filling as much as possible. Pin closed with a cocktail stick.
Place each crumbed chicken breast onto the baking tray, spray with low calorie cooking spray and cook for 30 minutes until golden and crisp. Serve with a wedge of lemon and your choice of accompaniment!