Spicy Spinach and Corn Stuffed Chicken Breasts
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Spicy Spinach and Corn Stuffed Chicken Breasts

Nutrition Information Per serving: Calories: 386; Total Fat 15 grams; Saturated Fat: 4.5 grams; Protein: 53 grams; Total carbohydrates: 7 grams; Sugar: 1 gram Fiber: 1 gram; Cholesterol: 160 milligrams; Sodium: 878 milligrams

Ingredients

  • - 4 tsp olive oil
  • - 5 1/2 oz. frozen chopped spinach 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

Instructions

  • 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.