Springdoor

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Grilled Stuffed Chicken with Succotash

A few nights ago we were stumped with what to cook. I didn’t feel like any of the usual dishes and wanted to try something new. But what? Since I hadn’t a clue and my taste buds weren’t pointing me in a particular direction, I decided to browse the internet.

I found this recipe on the food network and it sounded light, summery, and tasty. It took very little time to prep and despite our fear of stuffing something and then putting it over an open flame, turned out quite nicely. We also substituted edemame for the lima beans.

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It wasn’t a favorite of our son’s, and we could probably think of other things to stuff the chicken with, but boy was it juicy and tender!

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