Peppered Chicken With Watercress Food

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CHICKEN WITH WATERCRESS SALAD



Chicken with Watercress Salad image

Cooking chicken on a hot grill (or grill pan) sears the surface of the food, giving it a full, intense flavor. For fast meals at lunch or dinner, try thinly pounded chicken breasts because they cook through in just a few minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 8

1/4 cup olive oil, plus more for grill
1/4 cup fresh lemon juice (from 2 lemons)
Coarse salt and ground pepper
2 boneless, skinless chicken breast halves (6 to 8 ounces each)
1/4 teaspoon ground cumin
2 bunches watercress, thick stems trimmed
1 bunch radishes, trimmed and thinly sliced
1 avocado, diced

Steps:

  • Heat grill to medium-high. In a large bowl, combine oil and lemon juice; season dressing with salt and pepper.
  • Lay chicken flat. Holding a sharp knife parallel to work surface, split each chicken breast in half horizontally. Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.
  • Clean and oil grill. Grill chicken until cooked through, 1 to 2 minutes per side. To bowl with dressing, add watercress, radishes, and avocado and toss to combine. Serve chicken topped with watercress salad.

Nutrition Facts : Calories 325 g, Fat 22 g, Fiber 3 g, Protein 28 g

GRILLED CHICKEN WITH SPELT, PEAR AND WATERCRESS SALAD



Grilled Chicken with Spelt, Pear and Watercress Salad image

This well-balanced meal has it all!

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus oil for brushing
1 cup whole wheat spelt berries
Four 6- to 7-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Juice of 1 lemon
2 firm, but ripe eating pears such as Anjou, Bartlett or Comice, cored
1/4 bulb fennel
2 bunches watercress, stems trimmed (about 6 cups)
One 2- to 3-ounce piece Gruyere or aged Gouda

Steps:

  • Preheat the grill to medium heat and brush some oil onto the grates.
  • Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside.
  • Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Set aside to rest.
  • Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper.
  • Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.

Nutrition Facts : Calories 590 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 135 milligrams, Sodium 730 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 50 grams, Sugar 12 grams

WATERCRESS & CHICKEN STIR-FRY



Watercress & chicken stir-fry image

Make your own easy stir-fry sauce at home with storecupboard ingredients and combine with chicken, veg and cashews for a filling dinner.

Provided by Barney Desmazery

Categories     Buffet, Dinner, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 13

1 tbsp sunflower oil
2 skinless and boneless chicken breasts, cut into strips
100g cashew nuts
1 red or yellow pepper, deseeded and chopped into large chunks
1 red onion, chopped into large chunks
2 x 75g bags watercress
cooked rice, to serve (optional)
3 tbsp hoisin sauce
2 tbsp soy sauce
1 large knob of fresh ginger, peeled and finely grated
2 garlic cloves, crushed
1 tbsp sesame oil
2 tbsp rice vinegar or white wine vinegar

Steps:

  • To make the sauce, mix all the ingredients together in a small bowl until completely blended. Heat the oil in a frying pan until very hot. Throw in the chicken, cashew nuts, pepper and onion, then stir-fry for about 4-5 mins until the chicken is cooked and the nuts are toasted. Pour over the sauce and simmer with a splash of water. Remove the pan from the heat, then stir through the watercress just before serving with boiled rice.

Nutrition Facts : Calories 323 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.92 milligram of sodium

GINGER CHICKEN WITH WATERCRESS



Ginger Chicken with Watercress image

Provided by Food Network Kitchen

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 13

1 bunch scallions, chopped
1 3-inch piece ginger, peeled and roughly chopped
1/2 jalapeno pepper (remove seeds for less heat)
2 tablespoons packed light or dark brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
1 plum tomato, halved
Kosher salt
6 skinless, boneless chicken thighs (about 21/4 pounds), quartered
4 ounces shiitake mushrooms, stemmed and quartered
2 bunches watercress, tough stems removed
White rice, for serving

Steps:

  • Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
  • Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.
  • Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.

ROAST CHICKEN WITH WATERCRESS



Roast Chicken with Watercress image

Provided by Jackie O'Halloran

Categories     Chicken     Leafy Green     Poultry     Roast     Low Carb     Low/No Sugar     Spring     Healthy     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 onion, sliced
6 garlic cloves, sliced
1 4-pound chicken
1 large bunch watercress, trimmed, chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large bunch watercress, trimmed

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.

CHICKEN WITH ROASTED PEPPERS



Chicken with Roasted Peppers image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 14

6 whole chicken legs with thighs
Coarse salt and freshly ground black pepper to taste
3 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, thinly sliced
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon paprika
2 red bell peppers, roasted, peeled, seeded and chopped
2 yellow bell peppers, roasted, peeled, seeded and chopped
2 poblano chiles, roasted, peeled, seeded and chopped
1 tomato, peeled, seeded and diced
1 1/4 cups chicken stock

Steps:

  • Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside down first, about 10 minutes per side.
  • Melt butter in a medium skillet over moderate heat. Cook onions with salt and pepper until soft and clear. Add garlic and paprika, and cook an additional minute, stirring constantly. Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes.
  • Place chicken over individual beds of bulgur wheat, rice or pasta. Ladle on sauce and serve.

PEPPERED CHICKEN BREASTS



Peppered Chicken Breasts image

Black pepper is prominent in this succulent baked entree from Jill Morzillo of Louisville, Kentucky. Yet it doesn't overpower the tender chicken flavor or the creamy mustard sauce. "It's easy to make yet elegant," Jill says.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
2 teaspoons pepper
1/4 teaspoon salt
MUSTARD SAUCE:
2 teaspoons cornstarch
1/3 cup sour cream
1 cup chicken broth
1/4 cup white grape juice
1/4 cup chopped green onions
2 teaspoons Dijon mustard
Minced chives

Steps:

  • Rub chicken with oil; sprinkle with pepper and salt. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer reads 170°., Meanwhile, in a small bowl, combine cornstarch and sour cream until smooth; set aside. , In a small saucepan, combine the broth, grape juice and onions. Bring to a boil; cook for 4-5 minutes or until liquid is reduced to 1 cup. Gradually whisk in the sour cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard until blended. Serve over chicken. Sprinkle with chives.

Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 513mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

WATERCRESS CHICKEN



Watercress Chicken image

I like watercress salads, so I tried this recipe and really enjoyed it. The watercress adds a very mild peppery taste that complements the other ingredients. Enjoy!

Provided by TasteTester

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs skinless chicken thighs (8)
olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon fresh lime juice
3 slices fresh ginger (thin slices)
8 ounces watercress, tough stems removed
6 green onions, cut into 2-inch-thin strips
1/4 cup fresh cilantro, chopped

Steps:

  • Heat oil in 12-inch nonstick skillet over medium-high heat for about 2 minutes. Sprinkle chicken with salt and pepper to taste; add to skillet and cook 5 minutes, turning once, until lightly browned. Drain off any fat; add broth, soy sauce, lime juice and ginger. Reduce heat and simmer chicken mixture for 20 minutes, until cooked through and the chicken is no longer pink in the center. With a slotted spoon, transfer chicken to a plate; cover and keep warm.
  • Cut each bunch of watercress in half; add to skillet along with the green onions and cilantro; cover and cook 2-3 minutes, until onions are tender-crisp.
  • Divide the greens and broth mixture between 4 serving plates. Place 2 chicken thighs over top of greens, and serve with rice, if desired.

Nutrition Facts : Calories 366.3, Fat 11.6, SaturatedFat 3, Cholesterol 235.5, Sodium 1004.7, Carbohydrate 3.6, Fiber 1, Sugar 1, Protein 59.2

HERB-CRUMBED ROASTED CHICKEN WITH WATERCRESS



Herb-Crumbed Roasted Chicken With Watercress image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield Four servings

Number Of Ingredients 14

2 cups buttermilk
2 chicken breasts, split in half, and 2 chicken legs, separated at the joint, skinned
2 cups bread crumbs
1 1/2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1/4 cup chopped Italian parsley
2 1/2 teaspoons salt
Freshly ground pepper to taste
Olive oil spray
1 cup all-purpose flour
6 bunches watercress, thick stems removed, washed but not dried
1 teaspoon fresh lemon juice
1 teaspoon olive oil
2 chicken legs, separated at the joint, skinned

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.

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