4 Servings 24 min Cook
4 Tsp Olive Oil
2 Cup, chopped Kale
2 Cloves, minced Garlic
1 Tsp Salt
1/3 Cup Corn
2 Oz Monterey Cheese
8 Breast, bone removed Chicken Breast
1/4 Tsp Pepper
1/2 Cup Chicken Broth
1 Tsp Wheat Flour
1 1/2 Tsp Lemon Juice
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.
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.
