For each serving, to order: Heat butter or oil in non-stick pan. Sauté 1 chicken breast 8 to 10 minutes or until golden brown, turning once. Drain on paper towels. Mound 1 cup watercress on plate. Slice chicken on the diagonal; arrange on watercress. Garnish with 4 tomato wedges and 2 cilantro sprigs; drizzle with salad dressing.