Recipe: Pepper-Stuffed Chicken Breasts with Spinach

PEPPER-STUFFED CHICKEN BREASTS WITH SPINACH

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

Preheat oven to 400 degrees F.

In a saute pan over medium-low heat, warm 1 tablespoon canola oil. Add red and yellow peppers; cook over medium-low heat 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 saute pan, warm remaining 2 tablespoons canola oil over medium-high heat. Add chicken and sear 2 minutes. Place pan in oven; cook 8 minutes, then turn chicken over and cook 4 more minutes.

While chicken is cooking in oven, put stock and bouillon cube in deep saucepan; bring to 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 1 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 30 seconds; remove pan from heat.

TO SERVE:
Put greens in center of bowl on plate. Top with chicken breast half. Spoon sauce over greens.

Source: National Chicken Council