Pepper Jack Chicken with Succotash

Kathy Griffin

By
@bamagirl125

I got this out of the Food Network Magazine cant remember what chef, but it is soooo good, i have done it with flattened beef as well. And also if you cant find baby arugula use baby spinach


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

25 Min

Cook:

15 Min

Method:

Bake

Ingredients

4 oz
pepper jack cheese, shredded
2 c
baby arugula, roughly chopped
2 large
chicken breast halves, skinless and boneless
1 Tbsp
olive oil, extra virgin plus more for brushing
kosher salt
2 Tbsp
cajun spice blend
vegetable oil for the grill
1 c
frozen lima beans, thawed
1 medium
yellow squash, diced
2 c
whole kernel corn
1 c
grape tomatoes, halved
3 Tbsp
lime juice

Directions Step-By-Step

1
Combine the cheese and arugula in a bowl. Cut a deep 2- inch wide pocket in the thickest part of the chicken breast. Stuff with the arugula mixture. Brush with olive oil and season with salt and cajun blend.
2
Preheat grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part reads 155 degrees. ( 8-10 minutes per side) Transfer to a cutting board and let rest.
3
Meanwhile, heat 1tbs olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender ( about 3 minutes) Add the tomatoes and cook 2 minutes more. Remove from heat stir in the lime juice. Slice each chicken breast in half and serve with the succotash

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American