pepper jack chicken with succotash

(1 rating)
Recipe by
Kathy Griffin
Oneonta, AL

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 oz
    pepper jack cheese, shredded
  • 2 c
    baby arugula, roughly chopped
  • 2 lg
    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 md
    yellow squash, diced
  • 2 c
    whole kernel corn
  • 1 c
    grape tomatoes, halved
  • 3 Tbsp
    lime juice

How To Make pepper jack chicken with succotash

  • 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

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