Peppered chicken with watercress

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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.

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.

Per serving

441 kcalories, protein 44g, carbohydrate 33g, fat 16 g, saturated fat 7g, fibre 3g, sugar 3g, salt 1.43 g

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 25 mins

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

Per serving

441 kcalories, protein 44g, carbohydrate 33g, fat 16 g, saturated fat 7g, fibre 3g, sugar 3g, salt 1.43 g

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