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Spicy Kale and Corn Stuffed Chicken Breasts (Food Network Kitchens) Recipe

Spicy Kale and Corn Stuffed Chicken Breasts (Food Network Kitchens) Recipe

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Spicy Kale and Corn Stuffed Chicken Breasts (Food Network Kitchens)

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Ingredients:

Serving

4 tsp olive oil
5 1/2 oz frozen chopped kale (about 2 cups)
2 cloves garlic, finely chopped
kosher salt
1/3 cup frozen whole kernel corn
2 oz pepper jack cheese, grated (about 1/2 cup)
four 8-oz boneless skinless chicken breast halves
freshly ground black pepper
1/2 cup low-sodium chicken broth
1 tsp all-purpose flour
1 1/2 tsp fresh lemon juice

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.
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.
Copyright 2012 Television Food Network, G.P. All rights reserved.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	116.87 Kcal (489 kJ)
Calories from fat	73.78 Kcal
		% Daily Value*
Total Fat	8.2g	13%
Cholesterol	10.49mg	3%
Sodium	105.04mg	4%
Potassium	196.39mg	4%
Total Carbs	6.68g	2%
Sugars	0.56g	2%
Dietary Fiber	1.32g	5%
Protein	6.22g	12%
Vitamin C	16.4mg	27%
Iron	0.4mg	2%
Calcium	122.9mg	12%

Amount Per 100 g
Calories	113.08 Kcal (473 kJ)
Calories from fat	71.39 Kcal
		% Daily Value*
Total Fat	7.93g	13%
Cholesterol	10.15mg	3%
Sodium	101.64mg	4%
Potassium	190.03mg	4%
Total Carbs	6.46g	2%
Sugars	0.54g	2%
Dietary Fiber	1.28g	5%
Protein	6.02g	12%
Vitamin C	15.9mg	27%
Iron	0.4mg	2%
Calcium	118.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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