Artichoke & lemon salad
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Peppered chicken with watercress
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 85g bag watercress
- 2 tbsp Boursincheese with black pepper (available from Waitrose and Sainsbury’s)
- 2 skinless chicken breasts
- 4 rashers streaky bacon
- 400g new potato
Nutrition: per serving
- kcal441
- fat16g
- saturates7g
- carbs33g
- sugars3g
- fibre3g
- protein44g
- salt1.43glow
Method
step 1
Heat oven to 200C/fan 180C/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 the chicken to create a hole. Stuff with the Boursin mix, then wrap tightly with bacon.
step 2
Lift onto a baking tray and roast for 25 mins or until the chicken is cooked through and the bacon is golden. Meanwhile, boil the potatoes for 15 mins or until tender. Serve the chicken and potatoes together with some more watercress and any juices from the chicken spooned over.
