2 ounces pepper jack cheese, grated (about 1/2 cup)
Four 8-ounce boneless skinless chicken breast halves
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 teaspoon all-purpose flour
1 1/2 teaspoons fresh lemon juice
Over medium heat, warm 2 tablespoons of the oil in a big skillet. Cook the kale, stirring occasionally, for approximately 5 minutes, or until it softens and the garlic is aromatic. Add the garlic. Add the corn and continue to cook for an additional 2 to 3 minutes while stirring. After transferring, let the mixture cool slightly before stirring in the cheese.
Make a 3-inch pocket in the thickest portion of the chicken breast by cutting down the side with a thin paring knife. Use the remaining chicken breasts to repeat the process. After that, fill evenly with the kale mixture.
A big nonstick skillet should be heated for three to four minutes over medium-high heat before using. Add the remaining 2 tablespoons of oil to the chicken breasts and season with 3/4 teaspoon salt and 1/4 teaspoon pepper altogether. All 4 chicken breasts should be added to the skillet and cooked for 2 minutes or until golden brown. Heat is then reduced to medium. Cook for a further 14 minutes, rotating once halfway through, or until the food is just just done. To check if the chicken is done, insert a little paring knife into the top. Cover the skillet and keep cooking until the food is opaque if any pink patches are still present.
Transfer the chicken, along with any remaining filling fragments, to four dishes. In a small bowl, combine the broth and flour; add to the skillet. Cook for about 2 minutes while stirring to thicken. Add the lemon juice, turn off the heat, and season with salt and pepper. Place the chicken on a bed of the pan sauce.