Spicy Kale and Corn Stuffed Chicken

Ingredients

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Kale

  Raw

  2 cup, chopped or 134g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 tsp or 6g

• Corn

  Yellow, whole kernel, frozen, microwaved

  ⅓ cup or 47g

• Monterey cheese

  Includes Pepper Jack

  2 oz or 57g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 breast fillet or 580g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Wheat flour

  White, all-purpose, unenriched

  1 tsp or 3g

• Lemon juice

  Raw

  1 ½ tsp or 8g

Directions

1. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic, and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
2. Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Evenly stuff with the kale mixture.
3. Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
4. Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

Similar Foods

• Stuffed Chicken with Sautéed Kale
• Ground Beef and Kale Stuffed Sweet Potatoes
• Sweet Potato, Kale, and Corn Chowder
• Spicy Corn and Peppers
• Spicy Poblano and Corn Soup
• Spinach and Cheese Stuffed Chicken