Roast Chicken Breasts with Goat Cheese and Watercress

Ingredients

• 0.5 cup almonds coarsely chopped ()
• 2 teaspoon chives minced
• 2 tablespoon flat parsley fresh minced
• 3 teaspoon thyme leaves fresh divided
• 2 clove garlic divided minced
• 4 ounce goat cheese fresh at room temperature ()
• 0.5 cup heavy cream 
• 1 pinch kosher salt plus more for seasoniong
• 2 tablespoon juice of lemon 
• 2 teaspoon lemon zest 
• 0.8 cup olive oil divided
• 0.5 cup panko breadcrumbs 
• 0.5 ounce pecorino cheese grated (may substitute Parmesan)
• 1 pinch freshly cracked pepper black plus more for seasoniong
• 1 cup bay spinach lightly packed
• 3 cup watercress lightly packed trimmed

Equipment

• baking sheet
• oven

Directions

1. Combine goat cheese pecorino breadcrumbs, ½ of the minced garlic, parsley, 2 teaspoons thyme, chives, lemon juice, lemon zest, and anchovies (if using). Use a fork to mash the ingredients together. Set aside.Prepare the chicken: Working 1 breast at a time gently insert your finger under the skin, easing the skin away from the flesh to create a large pocket. Spoon about ¼ of the stuffing into the pocket. Gently smooth the top of the chicken from the outside to distribute the stuffing throughout the pocket. Move to a parchment lined baking sheet. Repeat with remaining breasts.
2. Serve the breasts hot from the oven with the watercress sauce on the side.