Pepper-Stuffed Chicken Breasts With Spinach

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.