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    Watercress and Cream Cheese-Stuffed Chicken

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    Watercress and Cream Cheese-Stuffed Chicken

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

    Serves: 4

    Ingredients

    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

    Method

    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.

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    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.

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