Watercress-stuffed chicken breasts recipe

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Stuffed with a cream cheese and watercress filling, these bacon-wrapped chicken breasts are too tasty for words.

Serves4
SkillEasy
Preparation Time10 mins
Cooking Time30 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories577 Kcal29%
Fat45 g64%

Stuffed with a cream cheese and watercress filling, these bacon-wrapped chicken breasts are too tasty for words. Stuffing chicken breasts with a delicious filling is a great way to upgrade this healthy meal if you're getting bored of them. Chicken breasts are very healthy as they're packed with protein, which leaves you feeling full for longer, and they're also the leanest cut in the chicken, so you're not getting extra fat from the meat. This recipe uses watercress to stuff the chicken, which makes it even better for you as watercress has a number of health benefits. But don't worry, we didn't compromise on flavour - these stuffed chicken breasts are wrapped in bacon and the stuffing also takes cream cheese - yum! Woman's Weekly cookery editor Sue McMahon says: 'There are a variety of claims about the health benefits of watercress, ranging from research that indicates it can help prevent certain cancers, to suggestions that eating a bag of watercress can be a hangover cure. All of this stems from the fact that it's packed full of vitamins and minerals - it's sometimes called a 'natural superfood'.'

Ingredients

To make this stuffed chicken breast recipe (opens in new tab)

:

  • 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

WEIGHT CONVERTER

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Method

  1. Set the oven to gas mark 6 or 200°C.
  2. 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.
  3. Use a rolling pin to beat each chicken breast between 2 pieces of cling film, to double it in width.
  4. 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.
  5. 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.
  6. 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).
Sue McMahon

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.