Pepper Stuffed Chicken Breasts with Spinach Recipe

1 / 2

Pick the bell peppers and spinach from your garden for added nutrients or pick them up at the store.

Photo by GettyImages/C3PICS

2 / 2

4 servings SERVINGS

Ingredients

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

Directions

Heat oven to 400°F.

In a sauté 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 chicken breast half, creating a pocket. Stuff peppers into slits. Sprinkle chicken with salt and pepper.

In a large, ovenproof sauté pan, warm remaining canola oil over medium-high heat. Add chicken and sear for 2 minutes. Place pan in oven; cook for 8 minutes, then turn and cook for an additional 4 minutes.

While chicken is cooking in oven, place chicken stock and bouillon cube in a deep saucepan; bring to a simmer. Add spinach leaves and watercress, stirring and tossing well until wilted, about 2 to 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 butter, garlic, lemon zest and thyme. Baste chicken with butter sauce for 30 seconds; remove pan from heat.

To serve, place spinach and watercress leaves in the center of four bowls or plates. Top each with a chicken breast half. Spoon sauce over greens.

More ideas from Capper's Farmer:

PRINT RECIPE

Pepper Stuffed Chicken Breasts with Spinach Recipe

Ingredients

Directions

More from this issue:

More ideas from Capper's Farmer: