Pan-fried stuffed chicken breast with kale and corn filling

Ingredients:

• Four chicken breast halves (230 g each), boneless and skinless
• 4 tsp olive oil
• 155g frozen chopped kale (about 2 cups)
• 2 cloves garlic, finely chopped
• 1/3 cup whole frozen corn kernels
• 60 g Monterey Jack cheese with chili and herbs (about 1/2 cup) or aged Havarti cheese
• 1/2 cup low-sodium chicken broth
• 1 teaspoon flour
• 1.5 tsp freshly squeezed lemon juice

Preparation:

1. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the kale, garlic, and 1/4 teaspoon of salt. Cook, stirring, until the kale has softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until heated through, another 2–3 minutes. Transfer to a bowl to cool slightly. Then stir in the cheese.
2. Insert a thin paring knife into the thickest part of the chicken breast and make a slit 8 cm deep to create a pocket. Repeat with the remaining chicken. Then fill the resulting "pockets" with equal amounts of the kale mixture.
3. Heat a large nonstick skillet over medium-high heat until very hot (3-4 minutes). Rub the chicken breasts with the remaining 2 teaspoons of olive oil. Sprinkle them with 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
4. Place all 4 chicken breasts in the pan and cook until golden brown (about 2 minutes). Then reduce the heat to medium. Continue cooking, turning the chicken once halfway through, until the raw chicken is cooked through (about 14 more minutes). Insert a small paring knife into the top of the chicken breast to check for doneness. If any spots remain pink, cover the pan with a lid and cook until the chicken turns white.
5. Transfer the chicken and any remaining stuffing to 4 plates. Combine the broth and flour in a small bowl. Pour into the skillet. Cook, stirring, until thickened (about 2 minutes). Remove from heat, stir in the lemon juice, and season with salt and pepper. Pour the sauce from the skillet over the chicken.