Roast Chicken With Watercress Recipes

HERB-CRUMBED ROASTED CHICKEN WITH WATERCRESS

Steps:

• Place the buttermilk in a large, shallow dish. Add the chicken pieces and turn to coat. Cover and let stand for 1 hour. In a shallow dish, combine the bread crumbs, rosemary, thyme, parsley, 1 1/2 teaspoons of salt and pepper to taste.
• Preheat oven to 400 degrees. Spray 2 baking sheets lightly with the olive oil. Remove the chicken from the buttermilk and coat each piece with flour. Dip each piece back into the buttermilk and then coat with the bread-crumb mixture.
• Place the chicken on the baking sheets, spacing pieces as far apart as possible. Bake until the chicken is cooked through and the crust is crisp, about 45 minutes.
• In a large saucepan heated over medium heat, toss the watercress until just wilted. Add the lemon juice, olive oil, remaining salt and pepper to taste. Divide the chicken and the watercress among 4 plates and serve immediately.

BAKED CHICKEN WITH WATERCRESS OR SPINACH SAUCE

Steps:

• Preheat the oven to 400°F.
• season the chicken breasts with salt and pepper and place in the bottom of an oven proof dish.
• Cover with the sliced onion and pour over the white wine.
• Cover with foil and bake in the oven for 20 minutes.
• Place the watercress or spinach in a liquidizer.
• When the chicken is cooked, drain off the cooking liquid onto the watercress or spinach.
• Add the cream cheese to the liquid and blnd until smooth.
• Pour the liquid into a saucepan and heat, seasoning to taste with the vegetable bouillon powder.
• When the chicken is cooked, remove from the oven and slice.
• place the sliced chicken on serving plates and coat with the sauce.
• Serve with salad.

ROAST CHICKEN WITH WATERCRESS

Steps:

• Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.