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, salt 1.43 g

'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

• nikweston22

  09 January 2008

  nikweston22 rated and commented on this recipe

  

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

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• wendy

  25 January 2008

  wendy rated and commented on this recipe

  

  So simple and very tasty.

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• Jeans/Kitchen

  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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• Cheesed off

  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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• Deborah

  21 October 2008

  Deborah commented on this recipe

  Very simple yet so delicious

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• hlnharrison

  27 January 2009

  hlnharrison commented on this recipe

  Made this many times. So simple and it looks so impressive. To cut down on fat use back bacon instead of streaky and low fat cream cheese. Love the peppery taste of the watercress in the cheese stuffing but fresh herbs are good as well.

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• Lisa

  14 February 2009

  Lisa commented on this recipe

  As no pork products to be used in my kitchen what can I use instead of the bacon

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• susans file

  14 February 2009

  susans file commented on this recipe

  hope to make this one during the week . Itis like the one i made out of the march good food magazine (Italian stuffed chicken) I hope this one is as good as that one,

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• deneewelch

  14 February 2009

  deneewelch commented on this recipe

  You can replace the cheese with hummus and the bacon with a turkey or chicken substitute just use more of them!!!!!

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• Craig

  16 February 2009

  Craig commented on this recipe

  Tip:- try replacing the boursin with a good mushroom pate for a different take on this dish.

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• Caz

  16 February 2009

  Caz commented on this recipe

  We really enjoyed this and it was easy to make too! The watercress and new potatoes were a great accompaniment as they were nice and light.

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• jayprime

  25 March 2009

  jayprime commented on this recipe

  I cooked this for my wife but to avoid using dairy products (cow's) I used Capricorn soft goat's cheese, into which I first mixed the ground black peppercorns, and then chopped watercress! Absolute magic. 10 out of 10! I'm going to try again, but making the chicken into an escalope so that I can make the whole thing into a roulade.

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• ccraig86

  02 September 2009

  ccraig86 rated and commented on this recipe

  

  The shop didn't have the pepper Boursin so I used the garlic and herb one. Very tasty!!

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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, salt 1.43 g

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