Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

By Sheilapp

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 oz pepper jack cheese, shredded)
• 1 cup frozen spinach, thawed and drained
• 2 tbs olive oil
• 6 tbs breadcrumbs
• Sea salt to taste
• Freshly ground black pepper
• Lots of toothpicks soaked in water for 5 minutes before using

Details

Servings 1
Adapted from budget101.com

Preparation

Step 1

Directions

Preheat oven to 350F

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Flatten the chicken to 1/4 inch thickness

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.

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 thick slices.

I had to take a minute to say that this recipe was Da BOMB over the weekend! It's moist, delicious and so incredibly simple to make. I think next time I'll add some chopped bacon to the middle as well.

There is a saying in German "Freiheit stirbt in kleinen Teilen."

This recipe instructs you to: Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Directions

Preheat oven to 350F

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.

Brush each chicken breast with the olive oil. Sprinkle the bread crumbsevenly 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 thick slices.

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