Recipe

Step 1: In small skillet, heat butter over medium heat. Cook shallots, stirring often, for 3 minutes, until softened. Add watercress, cranberries, thyme, salt and pepper. Cook, stirring, another minute or so to wilt watercress and cook off moisture. Let cool.

Step 2: In bowl, beat together egg and shallot mixture, then mix in chèvre.

Step 3: Gently loosen skin from one side of each breast, leaving attached at other side. Divide stuffing among chicken pieces, pushing it under skin and gently pressing on top to evenly distribute mixture over meat. (Stuffed chicken can be covered and refrigerated for up to 8 hours.)

Step 4: Preheat oven to 375°F.

Step 5: Place chicken on greased or parchment-lined rimmed baking sheet. Sprinkle generously with salt, pepper and thyme. Bake in oven for 35-40 minutes or until skin is golden brown and chicken is no longer pink inside. Serve on bed of watercress, if desired.