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.

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