Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken. If spicy’s not your thing, try Monterey Jack or Havarti cheese instead for creamy without the heat.
| Level: | Intermediate |
| Total: | 34 min |
| Prep: | 10 min |
| Cook: | 24 min |
| Yield: | 4 servings |
Ingredients
- 4 teaspoons olive oil
- 5 1/2 ounces frozen chopped kale (about 2 cups)
- 2 cloves garlic, finely chopped
- Kosher salt
- 1/3 cup frozen whole kernel corn
- 2 ounces pepper jack cheese, grated (about 1/2 cup)
- Four 8-ounce boneless skinless chicken breast halves
- Freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 1 teaspoon all-purpose flour
- 1 1/2 teaspoons fresh lemon juice
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 386 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 4.5 grams |
| Cholesterol | 160 milligrams |
| Sodium | 878 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 1 grams |
| Protein | 53 grams |
| Sugar | 1 grams |
Reviews
Easy and delicious
I accidentally came across this recipe when searching for kale recipes. Wow! So surprised at how flavorful it is! I subbed fresh corn and kale, added some chili flakes and used a Mexican blend of cheese. I also didn’t have lemon so used champagne vinegar instead. Served with some mashed potatoes and it’s a hit with my family!
This…looooks….sooooo…..goood!
I came across this recipe searching for ‘low carb.’ I see a statement on the site that ‘low carb recipes are fifteen grams of carbs or less.’
We are still In the weight loss phase, so im hyper aware.
Is the corn ok since its only 1/3 cup in the entire recipe?
Ive often wondered about this…. (Like could I safely put a can of beans in an entire pot of chili? Just to get that flavor/texture/satisfaction in an occasional bite?)
I came across this recipe searching for ‘low carb.’ I see a statement on the site that ‘low carb recipes are fifteen grams of carbs or less.’
We are still In the weight loss phase, so im hyper aware.
Is the corn ok since its only 1/3 cup in the entire recipe?
Ive often wondered about this…. (Like could I safely put a can of beans in an entire pot of chili? Just to get that flavor/texture/satisfaction in an occasional bite?)
Fabulous! I am not one to vary from 5 star recipes, BUT, I had ingredients to use up! So, I substituted the kale (not really a fan anyway) for spinach, mixed cheddar for the pepper jack, and added red pepper flakes. I also bought fresh corn in place of frozen because it was in season. I seared it in a seasoned cast iron skillet and put it in a 375 convection oven for about 15 minutes and then let it rest. I actually forgot to do the last part and it was still fantastic!!
Modified a bit to make it more spicy and it came out wonderful. My chicken was 2x as much as the recipe so I doubled all ingredients. I added a teaspoon of cumin and chili and 1/2 teaspoon of red pepper flakes to the kale corn mixture before mixing in cheese I tooth picked the breast closed and olive oiled both sides of stuffed chicken breast and then seasoned both sides with McCormick Montreal steak seasoning and paprika.. In regards to sauce I added one tablespoon of marsala cooking wine.. Served with sautéed semi mashed chunky butternut squash. Came out superb.
Delicious and healthy meal. We will definitely make this again.
Delicious. Family loved it. Will make again.
Very goo, easy and fairly simple to make. I did have to cover and çook little longer. Chicken is moist and tender. I will cut back a little on the lemon juice.. I can see Adding ingredients to the stuffing to chAnge it up(bacon, tomatoes?). Will probably make again
Absolutely delicious!! My family loved it. Now a family favorite and simple.
Terrific. Will cook again. Very moist and great flavors!