Peppered chicken with watercress
Q Serves 2 Q Prep 10 mins Q Cook 25 mins Q £ 2.66 a portion Q 441 kcals, 16g fat, 7g sat. fat, 3g sugar
85g bag watercress 2 tbsp Boursin cheese with black pepper 2 skinless chicken breasts 4 streaky bacon rashers 400g new potatoes
1 Heat oven to 200C/180C fan/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 to make a hole. Stuff with the cheese mix, then wrap tightly with bacon.
2 Put on a baking tray and roast for 25 mins or until the chicken is cooked through. Meanwhile, boil the potatoes for 15 mins or until tender. Serve with the watercress and any juices from the chicken spooned over.