Watercress and Cream Cheese-Stuffed Chicken

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes

Serves: 4


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.