Roast Chicken Breasts with Goat Cheese and Watercress
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Cooking tools:
- Food processor
- Microplane
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 4 ounces fresh goat cheese (at room temperature)
- ½ ounce grated pecorino Romano (may substitute Parmesan)
- ½ cup Panko breadcrumbs
- 2 cloves minced garlic divided
- 2 tablespoons minced fresh flat leaf parsley
- 3 teaspoons fresh thyme leaves divided
- 2 teaspoons minced chives
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 anchovy fillets (optional)
- 4 chicken breasts (bone in, skin on)
- 3/4 cup olive oil divided
- 1 pinch kosher salt plus more for seasoniong
- 1 pinch freshly cracked black pepper plus more for seasoniong
- 3 cups trimmed watercress lightly packed (you may substitute arugula
- 1 cup bay spinach lightly packed
- ½ cup almonds (coarsely chopped)
- ½ cup heavy cream
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