Pepper Jack Chicken with Succotash

22 Apr

We’ve been really busy here the past month.  We made the invitations for Mariya’s wedding this upcoming July and I must say they are awesome!  Also Larry, Mariya and I went to Paris for a week.  So I did not do much cooking but instead brainstorming and of course while in Paris eating every macaron in sight.  And my sweet little brown Chinese Imperial (Shih Tzu per AKC) Maggie went into heat and that required 5 hour round trips.  Needless to say the Armstrong household has been busy. 

After all the eating out or prepared food cooking it was time for a real meal.  It was a gorgeous Saturday here in Charlotte.  I got to work in the yard and start cleaning it up.  I had earlier in the week picked up a Food Network cookbook and we decided to try this dish.  Barry created the pockets in the chicken and stuffed them while I did the cooking.  I changed a few things in the recipe to make it my way and it was really very good dish and not only looked beautiful, but tasted great.

Adapted from Food Network’s Great Easy Meals

Pepper Jack Chicken with Succotash

Serves 8

  • 4 ounces pepper jack cheese, shredded
  • 4 cups baby arugula, roughly chopped
  • 4 skinless, boneless chicken breasts about 12 ounces each
  • 1 tablespoon olive oil, plus more for brushing on the chicken
  • 2 tablespoons Cajun spice blend
  • 1 cup frozen lima beans or 1-15 oz can baby limas, drained
  • 2 medium yellow summer squash, diced
  • 1 cup grape tomatoes, halved or 1-15 oz can diced tomatoes, drained
  • juice of 1 lime

Preheat oven to 375F.  combine the cheese and 2 cups arugula in a bowl.  Cut a deep wide pocket in the thickest part of the chicken breast.  Be careful not to go thru the chicken.  Stuff breast with the arugula mixture and use toothpicks to secure open ends so stuffing does not all come out.  Brush both sides with olive oil and season with the Cajun spice blend.

Heat a large cast-iron skillet over high heat about 5 minutes.  Cook the chicken until blackened on the bottom about 4-5 minutes, turn and cook until blackened on the other side about 3 minutes. 

Transfer the skillet to the oven and cook about 15 minutes.  Transfer chicken to platter.

Wipe out the skillet and add 1 tablespoon olive oil.  Add the lima beans and squash and cook until squash is tender about 3 minutes.  Add tomatoes and cook an additional 2 minutes.  Remove from heat and stir in the remaining 2 cups arugula and the lime juice. 

Slice chicken in half and serve with the succotash.


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