During these cold & blustery winter days (mixed in with 50s & sunny! ha!) I find myself craving warm dishes (both temperature warm & “spicy seasoned” warm. This recipe is a nice way to spice up the usual routine of grilled chicken, not to mention a great way to get your veggies in a unique way. Kale is a superfood & is rich in Vitamin A.
- 4 teaspoons olive oil
- 5 1/2 oz frozen chopped kale (about 2 cups)
- 2 cloves of garlic, finely chopped
- Kosher salt
- 2 oz pepper jack cheese, grated (about 1/2 cup)
- Four 8-oz boneless skinless chicken breast halves
- Freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 1 teaspoon almond flour
- 1 1/2 tsp fresh lemon juice
- Heat 2 tsp of oil in a large skillet over medium heat. Add kale, garlic & 1/4 tsp salt. Stir until the kale is softened & garlic is fragrant (roughly 5 mins). Transfer to bowl to cool slightly & then stir in the cheese.
- Insert a thin paring knife into the thickest part of the chicken breast & cut down the side to make a 3-inch pocket. Repeat with remaining chicken breasts then evenly stuff with the kale/cheese mixture.
- Heat a large nonstick skillet over medium-high heat until very hot (roughly 3-4 mins). Rub the chicken breasts with the remaining 2 tsp of oil & sprinkle with salt & pepper. Add all 4 chicken breasts to skillet & cook until golden brown (roughly 2 more mins). Then lower heat to medium.
- Continue cooking, turning once halfway through, until just cooked through (about 14 mins). Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet & continue to cook until opaque.
- Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth & almond flour together in a small bowl & add to skillet. Cook, stir until thickened (roughly 2 mins). Remove from heat, stir in the lemon juice & season with salt & pepper.
- Spoon the pan sauce over the chicken.
PS- If spicy isn’t really your jam, try subbing Monterey Jack or Havarti cheese for the Pepper Jack.
Recipe credit: Food Network Kitchens (adapted by Steph)