Pepper-Jack Chicken with Succotash

We had a great dinner tonight! The flavors were so fantastic!

This is a Food Network Magazine recipe that was featured on the cover of their September 2010 issue, and I've been meaning to try it ever since. The weather was wonderful for grilling today, so we whipped this up in about thirty minutes!

Pepper-Jack Chicken with Succotash

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Ingredients:

2-3 ounces pepper-jack cheese, shredded

1 cup baby arugula, roughly chopped

2 large boneless, skinless chicken breasts

1 Tbsp olive oil, plus more for brushing

Kosher salt

Cajun spice blend

Vegetable oil (or grilling spray)

1 cup frozen lima beans, thawed

1 1/2 cups corn kernels

1 medium yellow summer squash, diced

1 cup grape tomatoes, halved

Juice of 1 lime

1) Combine the cheese with 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 blend.

2) Preheat a grill to high and brush the grates with vegetable oil (or spray). Grill the chicken until blackened and a thermometer inserted into thickest part registers 155 degrees, 8-10 minutes on each side. Transfer to a cutting board and slice, if desired.

3) In the meantime, heat 1 Tbsp 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, 2-3 minutes. Add the tomatoes and cook 2 more minutes. Remove from heat and stir in the lime juice.

*You could bake this if grilling isn't an option: 400 for 15-20 minutes

YUM! We loved the mixture in the chicken and the vegetables were so tasty. It's a new favorite!