Directions:
- Blanch watercress in pot of boiling salted water 30 seconds; drain. Cool. Squeeze out excess water. Finely chop watercress. Mix watercress, mayonnaise, onions, and 2 teaspoons lemon juice in small bowl to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
- Place each chicken breast between sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Cut each chicken breast lengthwise in half. Place chicken in glass baking dish. Pour remaining 2 tablespoons lemon juice and olive oil over chicken. Sprinkle with salt and pepper. Turn to coat. Cover and refrigerate at least 1 hour or overnight.
- Heat heavy large skillet over medium-high heat. Remove chicken from marinade. Working in batches, sauté chicken until cooked through, about 2 minutes per side. Transfer to 4 plates. Garnish each with dollop of mayonnaise and lemon wedge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.54 Kcal (2121 kJ) | ||
| Calories from fat | 410.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.58g | 70% | |
|---|---|---|---|
| Cholesterol | 86.95mg | 29% | |
| Sodium | 645.56mg | 27% | |
| Potassium | 373.7mg | 8% | |
| Total Carbs | 1.77g | 1% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 24.21g | 48% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 16.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 265.7 Kcal (1112 kJ) | ||
| Calories from fat | 215.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.91g | 70% | |
|---|---|---|---|
| Cholesterol | 45.61mg | 29% | |
| Sodium | 338.63mg | 27% | |
| Potassium | 196.02mg | 8% | |
| Total Carbs | 0.93g | 1% | |
| Sugars | 0.82g | 6% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 12.7g | 48% | |
| Vitamin C | 3.5mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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