Stuffed Chicken Breasts with Lemon Butter Dip
- 2 chicken breasts
- 100g cream cheese
- Juice of ½ lemon
- 60g watercress, roughly chopped
- 1tbsp paprika
- 1tsp lemon pepper
- Salt and pepper
- For the Lemon Butter Dip
- 100g butter
- 1 clove garlic, minced
- Juice of ½ lemon
- 50ml chicken stock
- 20g watercress, chopped
Preheat the oven to 200C. In a bowl, mix the cream cheese, watercress and lemon juice together. Season to taste with salt and pepper.
In each chicken breast, cut a slit down one side, creating a pocket but leaving the ends intact so you can close it up again. Stuff this pocket with the cream cheese mixture. You can use a toothpick to secure but remember to remove these before eating!
Sprinkle the paprika and lemon pepper around the outside of the chicken breasts, place them in an ovenproof dish and bake for around 20–25minutes.
While the chicken is in the oven, prepare the dip by melting the butter over a gentle heat. Once completely liquid, add the garlic, lemon juice and chicken stock – continue to cook for a few minutes to allow the garlic to infuse. Take the pan off the heat and add the watercress, stirring to combine.
Serve the chicken with your choice of vegetables or as a burger, using the butter as a drizzle or a sumptuous dip.
watercress.co.uk
