The dish successfully combined the benefits and taste. Rich in Vitamin Kale and corn turns into a spicy filling for chicken breasts. Due to the sharp melted cheese, the filling becomes creamy and does not break up. If desired, you can add even more pepper. A juicy and tender dish is successfully complemented by sauce. one serving: (total 4) Calories 386, total fat one 5 g., saturated fats, proteins 53 g, carbohydrates 7 g, fiber g, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Four halves of chicken breasts (230 gr.) Without bones and skin
- 4 tsp olive oil
- 155 gr. frozen chopped feces (about 2 tbsp.)
- 2 garlic cloves, finely chopped
- 1/3 Art. whole frozen corn kernels
- 60 gr Monterey Jack cheese with chili peppers and herbs (approximately 1/2 tbsp.) Or Havarti aged cheese
- 1/2 tbsp. low salt chicken stock
- 1 tsp flour
- 1.5 tsp freshly squeezed lemon juice
Recipes with similar ingredients: chicken breasts, Monterey cheese jack, corn, kale, lemon juice
Recipe preparation:
- Heat 2 tsp. olive oil in a large pan on medium heat. Add kale, garlic and 1/4 tsp. salt. Fry stirring until the cabbage softens and the garlic becomes aromatic (approximately 5 minutes). Add the corn and cook, stirring, until the mixture will not warm up (another 2-3 minutes). Transfer to a bowl to cool slightly. Then stir in the cheese.
- Insert a thin knife for peeling vegetables in the thickest part chicken breast and make a side incision 8 cm in depth to it turned out a pocket. Repeat with the remaining meat. Then start the resulting “pockets” equally with a mixture of feces.
- Heat a large non-stick frying pan on medium-high heat until it becomes very hot (3-4 minutes). Rub the chicken breasts with 2 tsp. the remaining olive oil. Sprinkle 3/4 tsp. salt and 1/4 tsp pepper.
- Put all 4 breasts in a pan and fry until golden brown (approximately 2 minutes). Then reduce fire to medium. Continue cooking by turning the meat over once in in the middle of the process until the raw chicken is baked (about another 14 minutes). Insert a small vegetable peeler into the top breasts to check readiness. If in some places meat will remain pink, cover the pan with a lid and cook until it whitening.
- Transfer the chicken and pieces of the filling to the pan to 4 plates. Combine the broth with flour in a small bowl. Pour in to the pan. Cook, stirring, until thick (about 2 minutes). Remove from heat, stir in lemon juice and season with salt and pepper. Pour the sauce from the pan onto the chicken.
