Pepper-Stuffed Chicken Breasts With Spinach

bd_049_-_pepper_stuffed_chicken_breast_with_spinach_(04)_jpg
National Chicken Council
http://pgoarelish2.files.wordpress.com/2011/04/bd_049_-_pepper_stuffed_chicken_breast_with_spinach_04_jpg.jpg?w=102
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 25 mins

Ingredients

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

Nutritional Info *per serving

  • Calories 420
  • Glycemic Load 0
  • Fat 25g
  • Saturated Fat 8g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 11g
  • Cholesterol 100mg
  • Sodium 1280mg
  • Potassium 1000mg
  • Carbohydrate 15g
  • Fiber 3g
  • Sugars 5g
  • Protein 35g
  • Trans Fat 0g
  • Vitamin A 150%
  • Vitamin C 260%
  • Calcium 15%
  • Iron 20%
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