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Pepper-Stuffed Chicken Breasts with Spinach

Pepper-Stuffed Chicken Breasts with Spinach Recipe

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Prep/Cook Time: 40 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
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 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


  1. Preheat oven to 400º F.  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.

  • Serving Size 459g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 360

  • Total Fat 25g (38%)

  • Saturated Fat 7g (33%)

  • Trans Fat 0g

  • Cholesterol 180mg (59%)

  • Sodium 1910mg (80%)

  • Total Carbohydrate 9g (3%)

  • Dietary Fiber 2g

  • Sugars 1g

  • Protein 29g

  • Vitamin A %

  • Vitamin C %

  • Calcium 8%

  • Iron 15%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Cyndy - Parsonsburg, MD 5/30/2007 7:46:10 AM
Awesome Recipe!

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