Sunday, July 5, 2009

20090705 Boursin Chicken with Watercress

(SOURCE: BBC Easy Cook Magazine)

85g watercress
2 tbsp Boursin cheese with black pepper
2 skinless chicken breast
4 streaky bacon (ontbijtspek)

1. Heat the oven to 180 degree C. Chop a handful of the watercress, then mix into the cheese. Make a hold in the thick end of the chicken, then push the knife two-thirds of the way into the breast. Poke your fingers in to widen the hold. Stuff the chicken with the Boursin mix, thne wrap tightly with bacon.
2. Lift the chicken onto a baking tray and roast for 25 minutes, until the chicken is cooked through and the bacon is golden. Serve with roasted potatoes and remaining watercress.

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