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’.’
Watch how to make Watercress-stuffed chicken breasts
Ingredients
- To make this stuffed chicken breast recipe
- :
- 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
Set the oven to gas mark 6 or 200°C.
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.
Use a rolling pin to beat each chicken breast between 2 pieces of cling film, to double it in width.
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.
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.
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).
