pepper jack chicken with succotash
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
prep time
25 Min
cook time
15 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 ounces pepper jack cheese, shredded
- 2 cups baby arugula, roughly chopped
- 2 large chicken breast halves, skinless and boneless
- 1 tablespoon olive oil, extra virgin plus more for brushing
- - kosher salt
- 2 tablespoons cajun spice blend
- - vegetable oil for the grill
- 1 cup frozen lima beans, thawed
- 1 medium yellow squash, diced
- 2 cups whole kernel corn
- 1 cup grape tomatoes, halved
- 3 tablespoons lime juice
How To Make pepper jack chicken with succotash
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Step 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.
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Step 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.
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Step 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
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