pepper jack chicken with succotash

i am now a big fan of food network magazine… i recently picked up a subscription to it and have loved finding interesting new recipes.   i am a “picture” person, so i am always drawn to the foods that are the most colorful and appealing.  i’m also a cheese person (if you haven’t figured that out yet, lol) so cheese stuffed chicken was also right up my alley!

adapted slightly, from food network magazine

• 4 oz. pepper-jack cheese, shredded
• 2 c baby arugula, roughly chopped
• 4 skinless, boneless chicken cutlets
• 1 tbsp olive oil
• salt
• poultry seasoning
• cayenne pepper
• 1 c frozen baby lima beans (mom the home-ec teacher says that frozen baby lima beans are better than the ones in the can, they’re not as mushy.  i’m not a fan of bean mush.  blech.)
• 1 medium yellow summer squash,  diced
• 2 c corn kernels
• 1 c grape tomatoes, halved
• lime juice

1. combine the cheese and the arugula in a bowl.  cut a pocket into the thickest part of each cutlet with a paring knife.  stuff with arugula mixture.  brush with evoo and season with salt, poultry seasoning and cayenne pepper (light on the pepper!)
2. preheat a pan to medium heat and coat pan with evoo.  grill the chicken until browned (approx 5-6 min. per side.)
3. meanwhile, heat 1 tbsp evoo in another pan over high heat.  add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 min.  add the tomatoes and cook 2 more min.  remove from heat and stir in the lime juice.
4. serve the chicken with the succotash.

enjoy!