• 299448064da0295303f262149e416ce2

Spicy Spinach And Corn Stuffed Chicken

Prep
Cook
Serves 4people
Ingredients
4
tsp olive oil
5 1/2
oz frozen chopped spinach (about 2 cups)
2
cloves garlic, finely chopped
Kosher salt and Black pepper for flavor
1/3
cup frozen whole kernel corn
2
oz cheddar cheese, grated (about 1/2 cup)
4
(8 oz) boneless chicken breasts
1/2
cup low-sodium chicken broth
1
tsp all-purpose flour
1 1/2
tsp fresh lemon juice
Directions
1.
Heat 2 tsp of the oil in a large skillet over medium heat
2.
Add the spinach, garlic, and a 1/4 tsp salt, and cook, stirring until the spinach is softened and the garlic is fragrant about 5 min
3.
Add the corn and cook, stirring, until warmed through 2-3 minutes
4.
Transfer to a bowl to cool slightly, and then stir in the cheese
5.
Insert a knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket and repeat with the others
6.
Evenly stuff with the spinach mixture
7.
Heat a large nonstick skillet over medium-high heat until very hot, 3-4 minutes
8.
Rub the chicken breasts with the remaining 2 tsp of oil and sprinkle with a total of 3/4 tsp salt and 1/4 tsp pepper
9.
Add all 4 chicken breasts to the skillet and cook until golden brown, 2 minutes
10.
Lower heat to medium
11.
Continue cooking, turning once halfway through, until just cooked through about 14 min more
12.
Transfer the chicken and any bits of filling that fell, onto a plate
13.
Stir the broth and flour together in a small bowl and then add to a skillet
14.
Cook, stirring until thickened about 2 minutes
15.
Remove from heat, stir in the lemon juice, and season with salt and pepper
16.
Spoon the sauce over the chicken
17.
Serve and enjoy

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