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Kale Stuffed Chicken Recipe
Prep Time | 40 minutes |
Cook Time | 5 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 2 boneless Chicken Breasts
- 2 cups Khredded kale
- 4 teaspoons olive oil
- 4 cloves Garlicfinely chopped
- Salt to taste
- 1/3 cup sweet corn kernels
- 1/2 cup cheddar cheese
- crushed black peppercorns to taste
- 1/2 cup chicken stock
- 1 tablespoons Refined Flour maida
- 11/2 teaspoons Lemon juice
Ingredients
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Instructions
- Heat two teaspoons olive oil in a non-stick pan, add kale, garlic and salt, mix well and cook till kale is soft and garlic is fragrant.
- Add corn kernels and cook, stirring for two minutes. Transfer the mixture into a bowl and cool. Add cheese and mix well.
- Cut the chicken breasts horizontally into two parts. Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a three inch pocket. Repeat with the remaining chicken breast.
- Stuff kale mixture into the chicken breasts.
- Heat another non-stick pan.
- Rub the stuffed chicken breasts with the remaining oil and sprinkle salt and crushed peppercorns on them.
- Place chicken breasts in the pan and cook on low heat till the chicken is fully done and is golden from both sides.
- Transfer the chicken onto a serving plate.
- Combine chicken stock and flour in a bowl, mix well and add to the same pan. Mix and cook till the sauce thickens, scraping off all remaining bits of the chicken.
- Remove from heat, stir in lemon juice and add salt and crushed peppercorns. Mix well.
- Pour the sauce over the stuffed chicken breasts and serve hot.