Spicy Kale and Corn Stuffed Chicken Breasts

Name: Spicy Kale and Corn Stuffed Chicken Breasts
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 79 milliliters frozen whole kernel corn; 1 teaspoon all-purpose flour; 2 cloves garlic, finely chopped; 473 milliliters 1/2 ounces frozen chopped kale (about; 4 servings Kosher salt; 2 teaspoons fresh lemon juice; 118 milliliters low-sodium chicken broth; 4 teaspoons olive oil; 118 milliliters ounces pepper jack cheese, grated (about; 907 grams boneless skinless chicken breast halves

Spicy Kale and Corn Stuffed Chicken Breasts might be just the main course you are searching for. This recipe makes 4 servings with 383 calories, 54g of protein, and 15g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of chicken breast halves, lemon juice, pepper jack cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 34 minutes.

Instructions

Heat 2 teaspoons of the oil in a large skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Garlic

Kale

Salt

Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more.

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Corn

Transfer to a bowl to cool slightly, and then stir in the cheese.

Ingredients you will need

Cheese

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Bowl

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. Then evenly stuff with the kale mixture.

Ingredients you will need

Chicken Breast

Kale

Equipment you will use

Knife

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.

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Chicken Breast

Pepper

Salt

Cooking Oil

Dry Seasoning Rub

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Frying Pan

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.

Ingredients you will need

Chicken Breast

Whole Chicken

Equipment you will use

Frying Pan

Knife

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.

Ingredients you will need

Whole Chicken

Broth