Stuffed Skillet Chicken

  • Prep + Cook Time
    34 Minutes
  • Servings
    4
  • Calories
    505
  • Nutritional Information
    • 17 g FAt
    • 7 g Sat. FAt
    • 40 g CArbs
    • 3 g Fiber
    • 2 g sugars
    • 48 g proteins
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Ingredients

    4 Forester Farmer’s Market® boneless skinless chicken breasts
    4 teaspoons olive oil
    5 1/2 ounces frozen chopped kale (about 2 cups)
    2 cloves garlic, finely chopped
    Kosher salt
    1/3 cup frozen whole kernel corn
    2 ounces pepper jack cheese, grated (about 1/2 cup)
    Freshly ground black pepper
    1/2 cup low-sodium chicken broth
    1 teaspoon all-purpose flour
    1 1/2 teaspoons fresh lemon juice

Ingredients

Preparation

    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.   Use a meat thermometer to ensure internal temperature is at 170°F.

    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.

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Preparation