Pepper Stuffed Chicken Breasts with Spinach
- 4 chicken breast halves, boneless and skinless
- 3 tbls canola oil (divided)
- 1 red bell pepper, julienned (about 1 cup)
- 1 yellow bell pepper, julienned (about 1 cup)
- 1 tsp salt
- 1 tsp black pepper
- 3 tbls butter (divided)
- 1 clove garlic, minced
- 1 tbls lemon zest
- 1 tbls fresh thyme
- 3 cups chicken stock
- 1 chicken bouillon cube
- 1/2 lb spinach leaves
- 1/4 lb watercress
- Preheat oven to 400° 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 tablespoon butter.
- 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.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.