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    Watercress Chicken with Capers, Garlic and Lemon

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    Watercress Chicken with Capers, Garlic and Lemon

    These quick-cook chicken fillets are coated with a generous garnish of peppery watercress, garlic and lemon zest.

    • Milk Free
    • Preparation time: 5 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 13 minutes to 15 minutes 15 minutes

    Serves: 2


    • 340g pack Waitrose Fresh British Chicken Mini Breast Fillets
    • ½ tbsp olive oil
    • For the coating
    • 85g bag Waitrose Watercress
    • ½ clove garlic
    • 1 tbsp Spanish capers, drained
    • Grated zest of 1 unwaxed lemon


    1. To make the coating, roughly chop the watercress, garlic and capers. Mix with the lemon zest and season to taste.
    2. Place the coating on a plate, then roll the chicken fillets in the mixture until each one is evenly coated.
    3. Heat the oil in a frying pan over a medium heat. Add the fillets and any remaining watercress mixture, and cook for 3-4 minutes on each side, or until thoroughly cooked, the juices run clear and there is no pink meat. Alternatively barbecue for 8-10 minutes until cooked through.
    4. Serve hot with couscous mixed with finely sliced Peppadew sweet piquant peppers, or cold in sandwiches and salads.

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