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Peppered chicken with watercress

Contains pork – recipe is for non-Muslims only
Perk up your chicken with this cheesy recipe, perfect for livening up a freezer favourite. Just five ingredients too

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 441
  • Carbohydrates 33
  • Saturated Fat 7
  • Sugar 3
  • Protein 44
  • Fat 16
  • Fibre 3
  • Salt 1.43

Nutrition per serving

  • Calories 441
  • Carbohydrates 33
  • Saturated Fat 7
  • Sugar 3
  • Protein 44
  • Fat 16
  • Fibre 3
  • Salt 1.43

Ingredients

  • 85g bag watercress
  • 2 tbsp Boursin cheese with black pepper (available from Waitrose and Sainsbury’s)
  • 2 skinless chicken breasts
  • 4 rashers streaky bacon
  • 400g new potatoes

Tip

Peppered cream cheese
To make your own soft cream cheese with pepper, crush whole black peppercorns using a pestle and mortar, then blend with soft cheese, such as Philadelphia, goat’s cheese or ricotta.

Method

  1. Heat oven to 200C/fan 180C/gas 6. Chop a handful of watercress, then mix into the cheese. Make a finger-tip length cut into the thick end of the chicken, pushing the knife two-thirds of the way through the breast. Poke your fingers into the incision and loosen the chicken to create a hole. Stuff with the Boursin mix, then wrap tightly with bacon.

  2. Lift onto a baking tray and roast for 25 mins or until the chicken is cooked through and the bacon is golden. Meanwhile, boil the potatoes for 15 mins or until tender. Serve the chicken and potatoes together with some more watercress and any juices from the chicken spooned over.

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