Spicy Kale and Corn Stuffed Chicken

Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the kale, garlic, and 1/4 teaspoon salt. 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, then stir in the cheese.

Insert a thin paring knife into the thickest part of each chicken breast to create a 3-inch pocket. Evenly stuff with the kale 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 season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the skillet and cook until golden brown, about 2 minutes. Lower the heat to medium and continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Test for doneness by inserting a small paring knife into the top of the chicken. If any pink areas remain, cover the skillet and continue to cook until opaque.

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