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Pepper-Jack Chicken with Succotash (Food Network)
Nb persons: 4
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| Total:40 minPrep:15 minCook:25 min Level:Easy Ingredients | |
| 4 ounces | pepper-jack cheese, shredded |
| 2 cups | baby arugula, roughly chopped |
| 2 large | skinless, boneless chicken breasts (12 ounces each) |
| 1 tablespoon | olive oil, plus more for brushing |
| Kosher salt | |
| 1 1/2 to 2 tablespoons | Cajun spice blend |
| Vegetable oil, for the grill | |
| 1 cup | frozen lima beans, thawed |
| 1 medium | yellow summer squash, diced |
| 2 cups | corn kernels |
| 1 cup | grape tomatoes, halved |
| Juice of 1 | lime |
Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
Meanwhile, heat 1 tablespoon 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, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash
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