Three Cheese Grilled Chicken with Southern Succotash

three cheese chicken with Southern Succotash

A fall favorite from my Southern roots…

– Chef Perry
Three Cheese Chicken with Southern Succotash (6a)

Succotash (from Narragansett Indian word msíckquatash, meaning “boiled corn kernels”) is a dish consisting primarily of corn and lima beans. Other ingredients may be added including tomatoes and green or sweet red peppers.

Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States. Succotash is a traditional dish of many Thanksgiving celebrations in New England as well as in Pennsylvania and other states.

In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash.

Three Cheese Grilled Chicken & Southern Succotash

Yield: Serves 4       Active Time: 15 min.     Total Time: 40 min.

  • 1/2 cup shredded Italian 3-cheese
  • 2 cup baby arugula
  • 1+ tbsp. olive oil
  • Salt
  • 2 tbsp. seasoned salt
  • Vegetable oil, for the grill
  • 2 cup lima beans, thawed
  • 4 med yellow squash, diced
  • 2 cup corn kernels
  • 2 cup cherry tomatoes, halved
  • 2 lime, juiced
  • 4 skinless, boneless chicken breasts (6 oz each)
  • 8-12 toothpicks

Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Lay out arugula on a cutting board, creating a single layer “bed” for every chicken breast you’re cooking.

Divide the cheese equally among the arugula and roll them up tightly, tucking in the ends (pretend you’re rolling a cigar).  Stuff with the arugula roll into this pocket, and “Pin” the pocket closed with 2-3 toothpicks.

Brush with olive oil and season with salt and the Cajun spice blend. For grilling: Preheat a 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 F, 8 to 10 minutes per side. Transfer to a cutting board.

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Meanwhile, heat 1 tablespoon 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 to 3 minutes. Add the tomatoes and cook 2 more minutes.

Remove from the heat and stir in the lime juice and sprinkle with black pepper.

Slice the chicken and serve with the succotash.