You are here: Home » Recipes » Pepper-Stuffed Chicken Breasts With Spinach Pepper-Stuffed Chicken Breasts With Spinach Yield 4 servings Prep 15 mins Cook 25 mins National Chicken Council PrintEmail Ingredients 4 -- chicken breast halves, boneless and skinless3 tablespoons canola oil (divided)1 -- red bell pepper, julienned (about 1 cup)1 -- yellow bell pepper, julienned (about 1 cup)1 teaspoon salt1 teaspoon black pepper3 tablespoons butter (divided)1 clove garlic, minced1 tablespoon lemon zest1 tablespoon fresh thyme3 cups chicken stock1 -- chicken bouillon cube1/2 pound spinach leaves1/4 pound watercress Instructions 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. 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 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. 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. 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. 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.