Watercress & Cream Cheese Stuffed Chicken Breasts with Lemon Butter

Serves 2 | Prep time: 15 mins/Cook time: 30 mins

Ingredients:

2 chicken breasts

100g cream cheese

Juice of ½ lemon

60g watercress, roughly chopped

1tbsp paprika

1tsp lemon pepper

Salt & pepper

For the sauce:

100g butter

1 clove garlic, minced

Juice of ½ lemon

50ml chicken stock

20g watercress, chopped

Method:

Preheat the oven to 200°. In a bowl, mix together the cream cheese, watercress, lemon juice. Season to taste with salt and pepper.
In each chicken breast, cut a slit down one side, creating a pocket but leaving the ends in tact 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 20-25mins.
While the chicken is in the oven, prepare the dip: Melt 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.