Calories: 265 Preparation: 10 mins Cooking: 20-25 mins Serves: 4
1 x 85g bag watercress, chopped
1 small clove garlic, crushed
50g/ 2oz softened butter
4 boneless chicken breasts
Salt and freshly ground black pepper
Sliced tomatoes, lemon wedges and watercress salad
Mix the watercress and garlic into the butter and season with plenty of ground black pepper and a little salt. Use your fingers to push a little of the butter under the skin of each chicken breast. Place in a shallow dish, cover with clingfilm and chill for up to 4 hours if time permits.
To cook, place the chicken over hot coals or under a pre-heated grill and cook for 20-25 mins, turning occasionally until the chicken is cooked through and the skin brown and crisp. Serve on a bed of sliced tomatoes with watercress salad and lemon wedges.
Fat: 14.3g Saturated Fat: 7.8g Carbohydrate: 1.5g Protein: 32.6g Fibre: 0.7g Salt: 1.02g