Peppered chicken with watercress

Peppered chicken with watercress

Perk up your chicken with this cheesy recipe, perfect for livening up a freezer favourite. Just five ingredients too

Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

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.
Try

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, salt 1.43 g

Recipe from Good Food magazine, May 2007.

Taste team comment

'The Peppered chicken with watercress was fab. We loved the crunchy bacon and cheesy burst we got when cutting into it. A really tasty, simple 35-minute meal.'

Latest comments and suggestions

  • 09 January 2008

    nikweston22 rated and commented on this recipe

    4 stars

    Simple to make and tasted delicous. The bacon worked really well with the chicken and the filling.

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  • 25 January 2008

    wendy rated and commented on this recipe

    5 stars

    So simple and very tasty.

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  • 17 March 2008

    Jeans/Kitchen commented on this recipe

    This recipe was brill, how can I adapt it for a guest who cant have cheese? Any ideas?

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  • 29 May 2008

    Cheesed off commented on this recipe

    I've been cooking this for at least the last 10 years, except replacing the bacon with Parma Ham.

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  • 21 October 2008

    Deborah commented on this recipe

    Very simple yet so delicious

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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

Easily halved or doubled

Ingredients

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Per serving

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

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