Sunday, September 12, 2010

Pepper-Jack Chicken

We made this for the main dish of our Grandparents Day lunch. It turned out pretty good and everyone liked it.

4 oz. pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped (we used spinach because that it what we had)
2 large skinless, boneless chicken breasts
1 tablespoon olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 tablespoons Cajun spice blend (tony's)
Vegetable oil, for the grill

Combine the cheese and arugula in 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 the 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, 8-10 minutes per side. Transfer to a cutting board. Serve with succotash if you want.

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