Tuesday, 5 November 2013

Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

Thank you Grandmothers Kitchen


1 lb boneless, skinless chicken breasts 
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs 1
1 tbsp cajun seasoning
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks



  • Preheat oven to 350 degrees.
  • Flatten the chicken to 1/4-inch thickness.
  • In a medium bowl, combine the pepper jack cheese, spinach,salt and pepper.
  • Combine the Cajun seasoning and breadcrumbs together in a small bowl.
  • Spoon about 1/4 c of the spinach mixture onto each chicken breast
  • Roll each chicken breast tightly and fasten the seams with several toothpicks. 
  • Be sure to count how many total toothpicks were used!
  • Brush each chicken breast with the olive oil. 
  • Sprinkle the Cajun seasoning mixture evenly over all. 
  • Sprinkle any remaining spinach and cheese on top of chicken (optional).
  • Place the chicken seam-side up onto a tin foil-lined baking sheet. 
  • Bake for 35 to 40 minutes, or until chicken is cooked through.
  • Remove the toothpicks before serving. 
  • Count to make sure you have removed every last toothpick. 
  • Serve whole or slice into medallions.




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