pepper jack chicken with succotash
(1 rating)
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
►
(1 rating)
yield
4 serving(s)
prep time
25 Min
cook time
15 Min
method
Bake
Ingredients For pepper jack chicken with succotash
-
4 ozpepper jack cheese, shredded
-
2 cbaby arugula, roughly chopped
-
2 lgchicken breast halves, skinless and boneless
-
1 Tbspolive oil, extra virgin plus more for brushing
-
kosher salt
-
2 Tbspcajun spice blend
-
vegetable oil for the grill
-
1 cfrozen lima beans, thawed
-
1 mdyellow squash, diced
-
2 cwhole kernel corn
-
1 cgrape tomatoes, halved
-
3 Tbsplime juice
How To Make pepper jack chicken with succotash
-
1Combine 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.
-
2Preheat 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.
-
3Meanwhile, 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT