Kale and corn-stuffed chicken breasts with monterey cheese
Savor the delightful flavors of Kale and Corn-Stuffed Chicken Breasts with Monterey Cheese! This wholesome recipe features tender chicken breasts filled with a nutritious blend of kale, sweet corn, and melted Monterey cheese. Enhanced with garlic, black pepper, a touch of lemon juice, and a rich chicken broth, this dish is perfect for a healthy and delicious dinner. Follow our simple steps to create a meal that's both satisfying and nutritious!
- 04 May 2024
- Cook time 24 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Kale and corn-stuffed chicken breasts with Monterey cheese is a delectable and nutritious meal that brings together the earthy flavors of kale, the sweetness of corn, and the creamy richness of Monterey cheese. Perfect for a family dinner or even a special occasion, this recipe packs a punch of flavor while also being quite simple to prepare. Let's dive into the ingredients and steps to create this mouth-watering dish.
Ingredients:
Instructions:
1. Heat 2 tsp of olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Add the chopped kale to the skillet. Cook, stirring often, for about 5 minutes or until the kale is wilted.
4. Add the sweet corn and 1/2 tsp of salt to the skillet and continue to cook for another 2-3 minutes, combining well.
5. Remove the skillet from heat and let the mixture cool slightly. Once cooled, mix in the shredded Monterey cheese.
1. Preheat your oven to 375°F (190°C).
2. Carefully cut a pocket into each chicken breast by slicing horizontally from the thick side, without cutting all the way through.
3. Season both the outside and inside of the chicken breasts with 1/2 tsp of salt and 1/4 tsp of black pepper.
1. Divide the kale, corn, and cheese mixture into four equal portions.
2. Stuff each chicken breast pocket with the kale mixture, securing with toothpicks if necessary to prevent the filling from falling out.
1. Heat the remaining 2 tsp of olive oil in the same skillet over medium-high heat.
2. Add the stuffed chicken breasts to the skillet and cook for about 4-5 minutes on each side, until browned.
3. Transfer the browned chicken breasts to a baking dish.
1. In a small bowl, whisk together the chicken broth, flour, and lemon juice until well combined.
2. Pour the mixture into the skillet and bring to a simmer, stirring constantly until the sauce thickens slightly, about 2-3 minutes.
1. Pour the sauce over the chicken breasts in the baking dish.
2. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
3. Remove the toothpicks from the chicken breasts before serving.
1. Transfer the stuffed chicken breasts to a serving platter and drizzle with any remaining sauce from the baking dish.
2. Serve hot, accompanied by your favorite side dishes.
Tips:
- Ensure the chicken breasts are evenly flattened to make stuffing and rolling easier.
- Use fresh kale for the best flavor, although frozen kale can work in a pinch.
- Allow the stuffed chicken to rest for a few minutes after cooking to let the juices redistribute, resulting in a juicier bite.
- Feel free to substitute Monterey cheese with other types of cheese like cheddar or mozzarella based on your preference.
- For an enhanced flavor, consider marinating the chicken breasts in lemon juice, garlic, and a bit of olive oil before stuffing.
There you have it, a delicious and healthy recipe for kale and corn-stuffed chicken breasts with Monterey cheese. With its harmonious blend of flavors and textures, this dish is sure to become a favorite in your household. Whether you're cooking for family or friends, this recipe is an impressive yet manageable option that delivers on taste and nutrition. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 260kcal | 10% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 4.48g | 1% |
| Fiber 1.71g | 4% |
| Sugar 0.99g | 1% |
| Fat | |
| Fat 13g | 16% |
| Saturated 4.24g | 14% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 120mg | 23% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.44mg | 34% |
| Vitamin B3 15mg | 92% |
| Vitamin B6 1.26mg | 74% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.44ug | 18% |
| Vitamin C 33mg | 36% |
| Vitamin E 1.09mg | 7% |
| Vitamin K 130ug | 109% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 1.33mg | 12% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 400mg | 32% |
| Potassium, K 660mg | 20% |
| Selenium, Se 36ug | 65% |
| Sodium, Na 840mg | 56% |
| Zinc, Zn 1.63mg | 15% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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