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

  Sweet, yellow, canned, whole kernel, drained solids

  ⅓ cup or 55g

• Monterey cheese

  Includes Pepper Jack

  2 oz or 57g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• 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 olive oil in a large skillet over medium heat. Add the kale, garlic, and 1/4 teaspoon salt. 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, then stir in the cheese.
2. Insert a thin paring knife into the thickest part of each chicken breast to create a 3-inch pocket. 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 of oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the skillet and cook until golden brown, about 2 minutes. Lower the heat to medium and continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Test for doneness by inserting a small paring knife into the top of the chicken. If any pink areas remain, cover the skillet and continue to cook until opaque.
4. Transfer the chicken and any filling bits from the skillet onto plates. Stir the broth and flour together in a small bowl, then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper. Spoon the pan sauce over the chicken.