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Kale & Corn Stuffed Chicken

 

FNK Healthy-Spicy-Kale-and-Corn-Stuffed-Chicken-Breasts s4x3.jpg.rend.sni18col

 

 

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.  

 

 

 

Ingredients

 

 

• 4 teaspoons - olive oil

• 3 cups - chopped kale

• 2 cloves garlic, finely chopped

• 1/2 cup - whole kernel corn (can be frozen)

• 2oz pepper jack cheese, grated (about 1/2 cup)

• Four 8oz boneless skinless chicken breats

• 1/2 cup - chicken broth

• 1 teaspoon - all purpose flour

• 1/2 teaspoon - fresh lemon juice

• salt/pepper to taste

 

 

stuffed chicken

Directions

 

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.

kale n garlic

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.

stuff pocket

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.

 chicken-in-pan

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.