Pepper Stuffed Chicken Breasts with Spinach

These chicken breasts are stuffed with peppers,  seasoned perfectly and served over cooked spinach.

Ingredients:

• 4 chicken breast halves, boneless and skinless
• 3 TBLS canola oil (divided)
• 1 red bell pepper, julienned (about 1 cup1 yellow bell pepper, julienned (about 1 cup)
• 1 tsp salt
• 1 tsp black pepper
• 3 TBLS butter (divided)
• 1 clove garlic, minced
• 1 TLBS lemon zest
• 1 TBLS fresh thyme
• 3 cups chicken stock
• 1 chicken bouillon cube
• 1/2 pound spinach leaves
• 1/4 pound watercress
  

Directions:

1. Preheat oven to 400º F. In sauté pan over medium-low heat, warm one tablespoon canola oil. Add red and yellow peppers; sweat until slightly browned, about 5 minutes. Refrigerate to cool.
2. Cut slit in underside of each breast half, creating a pocket. Stuff peppers into breast slits. Sprinkle chicken with salt and pepper.
3. In large, ovenproof sauté pan, warm remaining two tablespoons canola oil over medium-high heat. Add chicken and sear 2 minutes. Place pan in oven; cook 8 minutes, then turn and cook additional 4 minutes.
4. While chicken is cooking in oven, place chicken stock and bouillon cube in deep saucepan; bring to a simmer. Add spinach leaves and watercress, stirring and tossing well until wilted, about 2-3 minutes. Remove greens from pan, reserving stock. Drain greens on paper towels. Boil stock and cook until liquid is reduced and begins to thicken, about 5 minutes. Whisk in one tablespoon butter.
5. Remove chicken from oven, place pan over burner on medium heat and add remaining 2 tablespoons butter, garlic, lemon zest and thyme. Baste chicken with butter sauce for thirty seconds; remove pan from heat.
6. To serve, place spinach and watercress leaves in center of bowl or on plate. Top with chicken breast half. Spoon sauce over greens.