Pan-fried stuffed chicken breast with kale and corn filling
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 386, total fat 15 G., saturated fats 4.5 G., proteins 53 G., carbohydrates 7 G., fiber 1 G., cholesterol 160 mg, sodium 878 mg, sugar 1 G.
Calories 386, total fat 15 G., saturated fats 4.5 G., proteins 53 G., carbohydrates 7 G., fiber 1 G., cholesterol 160 mg, sodium 878 mg, sugar 1 G.
This dish beautifully combines health and flavor. Vitamin-rich kale and corn create a savory filling for chicken breasts. The tangy melted cheese adds a creamy texture and holds the filling together. You can add even more pepper if desired. This juicy and tender dish is beautifully complemented by the sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Four chicken breast halves (230 g each), boneless and skinless
- 4 tsp olive oil
- 155g frozen chopped kale (about 2 cups)
- 2 cloves garlic, finely chopped
- 1/3 cup whole frozen corn kernels
- 60 g Monterey Jack cheese with chili and herbs (about 1/2 cup) or aged Havarti cheese
- 1/2 cup low-sodium chicken broth
- 1 teaspoon flour
- 1.5 tsp freshly squeezed lemon juice
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Cooking the dish according to the recipe:
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the kale, garlic, and 1/4 teaspoon of salt. Cook, stirring, until the kale has softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until heated through, another 2–3 minutes. Transfer to a bowl to cool slightly. Then stir in the cheese.
- Insert a thin paring knife into the thickest part of the chicken breast and make a slit 8 cm deep to create a pocket. Repeat with the remaining chicken. Then fill the resulting "pockets" with equal amounts of the kale mixture.
- Heat a large nonstick skillet over medium-high heat until very hot (3-4 minutes). Rub the chicken breasts with the remaining 2 teaspoons of olive oil. Sprinkle them with 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
- Place all 4 chicken breasts in the pan and cook until golden brown (about 2 minutes). Then reduce the heat to medium. Continue cooking, turning the chicken once halfway through, until the raw chicken is cooked through (about 14 more minutes). Insert a small paring knife into the top of the chicken breast to check for doneness. If any spots remain pink, cover the pan with a lid and cook until the chicken turns white.
- Transfer the chicken and any remaining stuffing to 4 plates. Combine the broth and flour in a small bowl. Pour into the skillet. Cook, stirring, until thickened (about 2 minutes). Remove from heat, stir in the lemon juice, and season with salt and pepper. Pour the sauce from the skillet over the chicken.
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