1. Slice 4 essential Waitrose British chicken breasts into strips, season and cook on a hot griddle for 5 minutes each side. Transfer to a plate and squeeze the juice of ½ lemon over the cooked chicken.
2. Meanwhile, stir 2 tbsp basil pesto into 4 tbsp essential Waitrose british half fat creme fraiche. Toast 8 slices essential Waitrose wholemeal bread and spread one side of each slice with the pesto creme fraiche.
3. Put a handful of watercress on 4 of the slices of toast. Place the chicken on top with 2 essential Waitrose slicing tomatoes, thinly sliced, and season. Top with the remaining slices of toast.