Ingredients:
*8 oz. shredded Pepper Jack cheese (2 cups)
*4 cups fresh arugula and spinach leaves mix, chopped
*4 boneless, skinless chicken breasts
*olive oil for brushing
*Kosher salt
*Cajun seasoning
*vegetable oil
Directions:
Heat a grill pan on high heat (level 5 out of 7 on my stove). Meanwhile, combine cheese and greens in a bowl. Cut a two-inch wide and deep slit on the thickest side of each chicken breast, making a pocket.
Stuff each chicken breast with the cheese and arugula*. Brush all sides of the chicken with olive oil. Sprinkle with a little bit of Kosher salt and Cajun seasonings.
Pour a little bit of vegetable oil in the grill pan, coating it. Grill the chicken about 10 minutes per side (more if needed) until the chicken is no longer pink.
*Note: Instead of Pepper Jack cheese for my son's piece, we used Swiss cheese in his to cut down on the spice.
