Wednesday, May 14, 2014

Spinach Stuffed Chicken Breasts

The chicken is cooked to perfection and has a wonderful spicy 'kick' from the Cajun seasoning and creamy pepper-jack cheese filling.

Spinach Stuffed Chicken Breasts

  • 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


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.

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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