Pepper Stuffed Chicken Breasts with Spinach
These chicken breasts are stuffed with peppers, seasoned perfectly
and served over cooked spinach.
- 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
- 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.
- Cut slit in underside of each breast half, creating a pocket. Stuff
peppers into breast slits. Sprinkle chicken with salt and pepper.
- 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.
- 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
- 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.
- To serve, place spinach and watercress leaves in center of bowl or on
plate. Top with chicken breast half. Spoon sauce over greens.
Recipe and photo courtesy The American Center for Wine, Food & the Arts
and The National Chicken Council.