Peppered Chicken With Watercress
This recipe combines tender chicken breasts stuffed with creamy Boursin cheese and peppery watercress, then wrapped in crispy bacon. Roasted to golden perfection, this dish is a delightful blend of flavors and textures. Served with boiled new potatoes and a fresh watercress salad, it's a satisfying and flavorful meal that's sure to impress your dinner guests.
— Constant Cookbook
Ingredients
- 85g bag watercress
- 2 tbsp Boursin cheese with black pepper (available from Waitrose and Sainsbury's)
- 2 skinless chicken breasts
- 4 rashers streaky bacon
- 400g new potatoes
Instructions
- Heat oven to 200C/fan 180C/gas 6. Chop a handful of watercress, then mix into the cheese. Make a finger-tip length cut into the thick end of the chicken, pushing the knife two-thirds of the way through the breast. Poke your fingers into the incision and loosen the chicken to create a hole. Stuff with the Boursin mix, then wrap tightly with bacon.
- Lift onto a baking tray and roast for 25 mins or until the chicken is cooked through and the bacon is golden. Meanwhile, boil the potatoes for 15 mins or until tender. Serve the chicken and potatoes together with some more watercress and any juices from the chicken spooned over.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 441 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 44 grams protein
- Sodium Content: 1.43 milligram of sodium
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