Watercress and Cream Cheese-Stuffed Chicken


100g pack Waitrose Watercress
150g Paysan Breton Luxury Cream Cheese
2 tbsp Lingham’s Chilli Sauce
Pack of 4 skin-on essential Waitrose British Chicken Boneless Breasts
2 tbsp olive oil


1. Preheat the oven to 190°C, gas mark 5. Finely chop the watercress and beat into the cream cheese with the chilli sauce and seasoning. Using a small sharp knife, cut a pocket into the side of the chicken breasts, carefully push in the cream cheese mixture and securely close with a cocktail stick.

2. Place the chicken breasts in a small roasting tin and drizzle the skin with the olive oil. Season and cook in the oven for 25-30 minutes until golden and the juices of the chicken run clear when pierced with a knife. There should be no pink meat.

3. Transfer to warmed plates, remove the cocktail stick and serve with new potatoes and a sliced tomato and red onion salad or chantenay carrots.

Cook's tip

As an alternative to watercress try rocket for a peppery punch.

Drink's recommendation

This would be perfect with a white that's fresh and floral, but also with a decent amount of body. Try this exceptional Greek white: Hatzidakis Assyrtiko 2008/09 Santorini, Greece.

Watercress and Cream Cheese-Stuffed Chicken
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1907.904kJ
Fat 29.6g
Saturated Fat 12.5g
Sugars 5.9g
Salt 0.9g

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4 stars

Average user rating Based on 75 ratings

This recipe was first published in Fri Jun 03 08:42:00 BST 2011.