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