Save to your scrapbook
Watercress and Cream Cheese-Stuffed Chicken
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
As an alternative to watercress try rocket for a peppery punch.
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.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in June 2011.