LATE SUMMER
recipes
Gone is the Fourth of July, and when the corn hits knee-high, but don’t let the last days of summer pass by without trying some new recipes. Pull out the red-checkered blanket and enjoy these recipes as only in Iowa you should— during a picnic on a hot summer day. SPICY KALE AND CORN STUFFED CHICKEN BREASTS
4 tsp olive oil
1 ½ tsp fresh lemon juice
5 ½ ounces chopped kale (about 2 cups) cup corn (frozen or fresh) 4 (8 oz) boneless, skinless chicken breast halves 2 garlic cloves, chopped Freshly ground black pepper
2 oz (about ½ cup) grated pepper jack cheese
½ cup chicken broth 1 tsp all-purpose flour
Pinch kosher salt
Heat 2 teaspoons of oil in a large skillet over medium heat. Add the kale, garlic, and ¼ teaspoon salt and cook, stirring until 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 stir in the cheese. 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/corn mixture. 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 of oil and sprinkle with a total of ¾ teaspoon salt and ¼ teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. 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. Transfer the chicken and any bits of the filling that fell into the skillet onto serving 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. Enjoy.
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