Pepper Jack Chicken with Succotash

Kathy Griffin


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 vote
25 Min
15 Min


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


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

About Pepper Jack Chicken with Succotash

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