Best 2 Spicy Kale And Corn Stuffed Chicken Breasts Recipes
**Spicy Kale and Corn Stuffed Chicken Breasts: A Culinary Journey of Bold Flavors**
Prepare to embark on a tantalizing culinary adventure with our Spicy Kale and Corn Stuffed Chicken Breasts. This dish is a harmonious blend of bold flavors and textures, sure to delight your taste buds. Juicy chicken breasts are carefully stuffed with a vibrant and flavorful mixture of sautéed kale, sweet corn, aromatic spices, and a hint of heat from chili peppers. Each bite offers a symphony of flavors, from the earthy notes of kale to the subtle sweetness of corn, complemented by a touch of spice that keeps you coming back for more. Served alongside a refreshing and tangy yogurt sauce, this dish promises a delightful and satisfying meal experience. Whether you're looking for a weeknight dinner or an impressive dish to serve at a special occasion, our Spicy Kale and Corn Stuffed Chicken Breasts are sure to become a favorite. So, gather your ingredients, preheat your oven, and let's embark on this culinary journey together!
SPICY KALE AND CORN STUFFED CHICKEN BREASTS
Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken. If spicy's not your thing, try Monterey Jack or Havarti cheese instead for creamy without the heat.
Provided by Food Network Kitchen
Categories main-dish
Time 34m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
SPICY KALE AND CORN STUFFED CHICKEN BREASTS RECIPE - (3.9/5)
Provided by á-174535
Number Of Ingredients 11
Steps:
- 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.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
- Season your chicken: Don't forget to season your chicken breasts with salt and pepper before stuffing them. This will help to enhance the flavor of the dish.
- Stuff the chicken breasts carefully: Be careful not to overstuff the chicken breasts, as this can make them difficult to cook evenly. If you're not sure how much stuffing to use, start with a small amount and add more if necessary.
- Cook the chicken breasts thoroughly: Make sure to cook the chicken breasts until they are cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius).
- Let the chicken breasts rest: Once the chicken breasts are cooked, let them rest for a few minutes before slicing and serving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
Spicy kale and corn stuffed chicken breasts are a delicious and healthy meal that can be enjoyed by people of all ages. This dish is packed with flavor, thanks to the combination of spicy kale, sweet corn, and savory chicken. It's also a good source of protein, fiber, and vitamins. If you're looking for a new and exciting way to prepare chicken breasts, this recipe is definitely worth trying.
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