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 Watercress-stuffed-chicken

Stuffed with a cream cheese and watercress filling, these bacon-wrapped chicken breasts are too tasty for words. From our sister magazine, Woman’s Weekly. Follow along in our easy step-by-step how to video to see how it’s done.
Serves: 4
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips

 

Ingredients

 

    • 1 large bunch of watercress, trimmed

 

    • 200g carton full-fat cream cheese

 

    • Salt and ground black pepper

 

    • 4 skinless chicken breasts

 

    • 8 rashers pancetta

 

    • 2tbsp olive oil

 

 

Method

 

 

    1. Set the oven to gas mark 6 or 200°C.

 

    1. Reserve 4 sprigs of watercress for garnish, then place the rest of watercress, the cream cheese and seasoning into a food processor and whizz until smooth. Or, chop the watercress finely and beat it into the cream cheese, with seasoning.

 

    1. Use a rolling pin to beat each chicken breast between 2 pieces of cling film, to double it in width.

 

    1. Divide the cream-cheese mixture between chicken breasts, then roll chicken up to encase filling, with the join underneath. Wrap 2 pieces of pancetta around each chicken breast.

 

    1. Place chicken in a small roasting tin and brush with olive oil. Bake in the centre of the oven for 25-30 mins, or until juices run clear when the chicken is pierced with a fine skewer.

 

    1. Remove from oven and slice each breast into 3 or 4. Serve with boiled new potatoes and salad, garnished with the reserved watercress. (Not suitable for freezing).

 

 

Nutritional information per portion

 

 

fat 45.0g saturates 21.0g calories 577(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.