I know it’s not been long since I last posted a recipe, but I had to share my adaptation of Creamy Stuffed Chicken on watercress.com. We harvested the watercress I had grown in the garden for this meal! I only served it with a jacket potato as it was getting late in the evening and we weren’t all that into having a big meal.
WATERCRESS AND RED WINE CHICKEN
30g mature grated cheese
42g watercress, chopped
1 tbsp melted butter
2 chicken breasts
4 slices cured ham
Sweet red wine (I used Mavrodaphne of Patras)
150ml chicken stock
4 tbsp double cream
salt and pepper
Mix the cheese with half the watercress, a scattering of garlic and salt and pepper. Use a knife to make a slit along one side of each chicken breast to make a pocket, fill with the cheese mix then wrap the ham around the chicken, tucking the loose ends of ham underneath. I needed two slices per piece of chicken and I also needed to pin them with cocktail sticks because my ham was pretty thick.
Heat some oil in a frying pan add the chicken and cook for 8 mins, turning it over a couple of times until the ham is golden. (now take out the cocktail sticks) Add four tablespoons of wine to the pan, stir in the stock, then cover the pan with a baking tray and simmer for 15-20 mins or until tender and cooked through.
Transfer the chicken to the (hot!) tray and pop into the oven and keep warm, I put it on about 120 degrees C. Stir in another tablespoon of wine and the remaining watercress and cream to the pan contents and bring to the boil. Simmer for a minute, then remove from the heat and season to taste.