Spice up chicken with this simple flavouring paste to create a dish that everyone will enjoy.
Preheat one large, heavy griddle pan until very hot.
Mix the Stock Cube with 2tsps of olive oil to make a paste. Add the curry powder and chopped rosemary and mix in well. Spread half of the paste evenly over the top of each chicken breast.
Place the chicken breast fillets on the pre-heated griddle pan, paste side-down and cook for 4–5 minutes.
Spread remaining paste over the unseasoned side of the chicken breast fillets before turning over and cooking for 4–5 more minutes.
When the chicken is almost cooked through, turn off the direct heat and allow the residual heat in the pan to carry on cooking the chicken. Drizzle with a little olive oil. Check the chicken is cooked through. To do this, insert a skewer and if the juices run clear, then the meat it cooked. Then transfer to a serving platter.
Blanch the watercress for at least 15 seconds in boiling water and allow to cool. Toss the watercress with a little olive oil and arrange over the chicken breasts. Garnish with coriander sprigs, a squeeze of lemon juice and a little olive oil and serve at once.
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