Chicken Piperade (page 188)

We eat a lot of chicken breasts at our house--usually grilled.  This recipe is a nice change of pace.  Just a few comments:

• Piperade means pepper in Gascon so this dish is spicy.  If you use the recommended amount of cayenne, you will not over power the dish but be careful not to add more than Hamersley calls for.
• Unlike most recipes, the watercress in this dish is NOT a garnish but is an integral part.   Don't skip it. 

The bottom line:   A great way to dress up chicken breasts.  Takes only about an hour from start to finish, including marinating the chicken breasts.