Pepper-Stuffed Chicken Breasts With Spinach
- Yield 4 servings
- Prep 15 mins
- Cook 25 mins
- 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
- 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.