Chicken Entrée

Chicken Stuffed with Arugula & Pepperjack Cheese with a Side of Succotash

Both of these recipes are from Food Network Magazine.  (They were paired together as a meal.)  The chicken was really good.  The succotash, not so much.  I would like to make the chicken again.  I’ll go with a different side though…

To make the chicken:

  • Preheat a grill, grillpan, or Cuisinart Griddler (get one here: Cuisinart GR-4 Griddler Stainless-Steel 4-in-1 Grill/Griddle and Panini Press) to high.  Spray with non-stick cooking spray.
  • Chop about 2 cups of arugula and shred about 1/2 cup pepperjack cheese.  (To save time like I did, buy the already shredded bag!)
  • Combine the cheese and the arugula in a bowl.
  • Take 2 arge chicken breasts and cut a large slit in the thickest part.  (Don’t cut all the way to the other side though!)
  • Stuff the chicken with the arugula cheese mixture.
  • Brush with EVOO.
  • Season with salt and a cajun spice blend.  (I did not have a premade cajun seasoning in my pantry, but I had everything I  needed, so I made my own.  The recipe is at the end of this post.)
  • Grill the chicken until copletely cooked through, about 8-10 minutes per side.

*Note: Once you have the method of stuffing the chicken down, try different stuffings!

To make the succotash:

  • Heat 1 tablespoon EVOO in a skillet over high heat.
  • Add 1 cup of frozen lima beans (thawed), 1 medium yellow squash (diced), and 2 cups of corn kernals.
  • Season with s&p and cook for about 3 minutes.
  • Add 1 cup of grape tomatoes, cut in half.
  • Cook for a few more minutes.  Then remove from heat.
  • Stir in the juice of 1 lime.

(Sorry there is only one picture and it’s blurry…I made this last summer before I started blogging.)

*Here’s the Cajun Spice Blend Recipe:


I'm a middle school math teacher by day and a total food enthusiast by night.

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