Preheat the oven to 200°C/400°F/Gas Mark 6. Place each chicken breast on a chopping board and slice through the centre to make a pocket.
Mix together the low-fat spread, garlic and chives and season with salt and pepper. Spoon the mixture into the pocket of each chicken breast.
Dip the chicken in the beaten egg, and then in the breadcrumbs and place on a non-stick baking tray. Bake in the oven for 25-30 minutes until cooked through.
Cook the potatoes in boiling water with the stock cube for 2-3 minutes. Drain and place on a baking tray.
Spray lightly with oil and bake in the oven for 20 minutes (you can cook them with the chicken).
Serve the chicken and chips hot with vegetables.