Spicy Kale Stuffed Chicken
Recipe type: Dinner
Serves: 4
  • 4 teaspoons olive oil
  • 5½ oz frozen chopped kale (about 2 cups)
  • 2 cloves of garlic, finely chopped
  • Kosher salt
  • 2 oz pepper jack cheese, grated (about ½ cup)
  • Four 8-oz boneless skinless chicken breast halves
  • Freshly ground black pepper
  • ½ cup low-sodium chicken broth
  • 1 teaspoon almond flour
  • 1½ tsp fresh lemon juice
  1. Heat 2 tsp of oil in a large skillet over medium heat. Add kale, garlic & ¼ 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon the pan sauce over the chicken.
  7. Enjoy!
Recipe by Trinity Medical Associates at http://www.trinitymedassoc.com/spicy-kale-stuffed-chicken/