Best Peppered Chicken With Watercress Recipes

Watercress Chicken image

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

Baked Chicken With Watercress or Spinach Sauce image

Provided by English_Rose

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
salt & freshly ground black pepper
1 red onion, finely sliced
3/4 cup white wine
7 ounces watercress or 7 ounces spinach
5 1/2 ounces cream cheese
2 tablespoons vegetable bouillon granules

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.

Nutrition Facts : Calories 319.5, Fat 15.1, SaturatedFat 9, Cholesterol 111.3, Sodium 215.6, Carbohydrate 5.6, Fiber 0.6, Sugar 1.8, Protein 31.6

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 image

Provided by Jackie O'Halloran

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.