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1
Heat 2 teaspoons of the oil in a large skillet over medium heat.
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2
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.
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3
Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more.
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4
Transfer to a bowl to cool slightly, and then stir in the cheese.
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5
Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket.
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6
Repeat with the remaining chicken breasts.
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7
Then evenly stuff with the kale mixture.
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8
Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes.
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9
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.
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10
Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes.
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11
Then lower heat to medium.
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12
Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more.
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13
Insert a small paring knife into the top of the chicken to test for doneness.
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14
If any pink areas remain, cover the skillet and continue to cook until opaque.
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15
Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates.
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16
Stir the broth and flour together in a small bowl and then add to the skillet.
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17
Cook, stirring, until thickened, about 2 minutes.
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18
Remove from the heat, stir in the lemon juice and season with salt and pepper.
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19
Spoon the pan sauce over the chicken.
