Pepper-Jack Chicken

For dinner tonight, I first picked the protein: Pepper-Jack Chicken. I then had to decide what sides I was going to pair with it. I opted for Sweet Potato Fries and Roasted Peppers with Orange Zest . Since Josh hates sweet potatoes, I baked some oven fries for him sprinkled with a southwest seasoning and paprika. The chicken was an absolute hit! It was superb!

Ingredients:

4 ounces pepper-jack cheese - shredded
2 cups baby arugula - finely chopped
2 large boneless skinless chicken fillets
olive oil
salt
Cajun spice blend - I used Luzianne Cajun Seasoning

It's super easy and really good. First, you just want to combine the shredded cheese with the baby arugula. Then you want to cut a pretty deep pocket into the chicken fillets, being careful not to cut all the way through. Stuff the cheese mixture into the chicken. Brush oil on to both sides of the chicken and then sprinkle with the Cajun seasoning and salt. Throw them into a hot skillet and cook each side for about 8-10 minutes until blackened. Top the chicken with a little more of the cheese mixture and then cover the pan and continue to cook until the cheese is completely melted and the chicken is cooked all the way through. Beware! The entire kitchen will get slightly smokey!

This recipe is meant to be cooked on a grill - outside, and when it's warmer out, I will definitely be sure to do so.