Cajun Chicken Stuffed With Pepper-jack Cheese & Spinach
- 1 lb Boneless, skinless chicken breasts
- 4 oz Pepper-jack Cheese, shredded (you can use up to 6 oz
- 1 cup Frozen Spinach, thawed and well-drained
- Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
- 2 Tbsp Cajun Seasoning
- 1 Tbsp Italian-style Dry Breadcrumbs
- Lots of Toothpicks
- 2 Tbsp Olive Oil
How to Make It
- Preheat oven to 350 degrees.
- Pound to 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; set aside.
- 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. This part requires a tiny bit of skill, and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used so you can remove that same number!
- 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 (for easy cleanup). 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.
Helpful Tips:
- If you have little ones eating this or your spice tolerance is fairly low, halve the amount of Cajun seasoning and double the breadcrumbs.
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