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Pepper-Stuffed Chicken Breasts with Spinach

1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
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

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