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1. Heat grill. For dressing, whisk lemon juice with anchovy paste and 1/4 teaspoon pepper in medium bowl; whisk in oil and shallots. Set aside.
2. Between 2 sheets of wax paper, pound chicken gently with rolling pin or mallet 1/4-inch-thick. Sprinkle with salt and pepper. Grill over medium* heat 4 minutes per side, until cooked through.
3. Meanwhile, toss watercress with dressing and arrange on 4 plates. Top with chicken and garnish with lemon wedges, if desired. Makes 4 servings.