Try something new and stuff chicken breasts with peppers for added flavor.
- 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.