Pepper Stuffed Chicken Breasts with Spinach Recipe

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


  • 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


  • 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. 
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