Rigatoni with Chicken Thighs

Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken. If spicy's not your thing, try Monterey Jack or Havarti cheese instead for creamy without the heat.
Directions for: Spicy Kale and Corn Stuffed Chicken Breasts

Ingredients

4 tsp olive oil

5 oz frozen chopped kale (about 2 cups)

4 (8-oz) boneless, skinless chicken breast halves

Freshly ground black pepper

cup low-sodium chicken broth

1 tsp all-purpose flour

1 tsp fresh lemon juice

cup frozen whole kernel corn

2 cloves cloves garlic, chopped

2 oz pepper jack cheese, grated (about 1/2 cup)

pinch Kosher salt

Directions

1. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.

2. Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.

3. Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.

4. Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

Source and Credits

Copyright 2012 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Cheese, Chicken, Hot and Spicy, Main, Vegetables