Pepper-Stuffed Chicken Breasts with Spinach
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Pepper-Stuffed Chicken Breasts with Spinach

Pepper-Stuffed Chicken Breasts with Spinach

Serves 4 | Prep/Cook Time: 40 Min
  • Calories 360
  • Protein 29g
  • Sodium 1910mg
  • Sat.Fat 7g
  • Sugar 1g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 360
% Daily Value*
Total Fat 25g 38 %
Saturated Fat 7g 33 %
Cholesterol 180g 59 %
Sodium 1910mg 80 %
Total Carbs 9g 3 %
Dietary Fiber 2g 7 %
Sugars 1g
Protein 29g
Vitamin A %
Vitamin C %
Calcium 8%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. 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
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.
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Serves 4

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