Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Watercress - (loosely packed) - thick stems trimmed, And coarsely chopped

  2. 3/4 cup 177ml Mayonnaise

  3. 1/2 cup 31g / 1.1oz Thinly-sliced green onions

  4. 2 teaspoons 10ml Fresh lemon juice - plus

  5. 2 tablespoons 30ml Fresh lemon juice Salt - to taste Freshly-ground black pepper - to taste

  6. 2 Boneless skinless chicken breast halves (large)

  7. 3 tablespoons 45ml Extra-virgin olive oil

  8. 4 Lemon wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Blanch watercress in pot of boiling salted water 30 seconds; drain. Cool. Squeeze out excess water. Finely chop watercress. Mix watercress, mayonnaise, onions, and 2 teaspoons lemon juice in small bowl to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.) Place each chicken breast between sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Cut each chicken breast lengthwise in half. Place chicken in glass baking dish. Pour remaining 2 tablespoons lemon juice and olive oil over chicken. Sprinkle with salt and pepper. Turn to coat. Cover and refrigerate at least 1 hour or overnight. Heat heavy large skillet over medium-high heat. Remove chicken from marinade. Working in batches, saute chicken until cooked through, about 2 minutes per side. Transfer to 4 plates. Garnish each with dollop of mayonnaise and lemon wedge. This recipe yields 4 servings.


Send feedback