Pepper-Stuffed Chicken Breasts With Spinach

  • Yield 4 servings
  • Prep 15 mins
  • Cook 25 mins

bd_049_-_pepper_stuffed_chicken_breast_with_spinach_(04)_jpg
National Chicken Council

Ingredients

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

Instructions

  1. Preheat oven to 400F.  In sauté pan over medium-low heat, warm one tablespoon canola oil.  Add red and yellow peppers; cook over medium-low heat until slightly browned, about 5 minutes.  Refrigerate to cool.
  2. Cut slit in underside of each breast half, creating a pocket.  Stuff peppers into breast slits.  Sprinkle chicken with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, place spinach and watercress leaves in center of bowl or on plate.  Top with chicken breast half.  Spoon sauce over greens. 

From COPIA: The American Center for Wine, Food & the Arts.

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