Cajun Chicken Breasts Stuffed with Pepper Jack Cheese and Spinach
Description
These chicken breasts are simply decadent. They are filled with pepper jack cheese and spinach and seasoned with a little Cajun seasoning and breadcrumbs.
Ingredients
1 lb.boneless, skinless chicken breasts
4-6 oz. pepper jack cheese, shredded
1 c. frozen spinach, thawed and well-drained
sea salt, to taste
freshly ground black pepper, to taste
2 T. Cajun seasoning
1 T. Italian-style dry breadcrumbs
wooden toothpicks, moistened
2 T. olive oil
Directions
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Preheat oven to 350 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
Pound the chicken to flatten into 1/4-inch thickness.
In a medium bowl, combine the pepper- jack cheese, spinach, sea salt and pepper.
Combine the Cajun seasoning and breadcrumbs together in a small bowl; set aside. (If your spice tolerance is low, halve the amount of Cajun seasoning and double the breadcrumbs.)
Spoon about 1/4 c. of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with about 8 moistened toothpicks. Roll to ensure that none of the filling seeps out. **Be sure to count how many total toothpicks were used so you can remove that same number.** You don't want anyone accidentally swallowing toothpicks and winding up in surgery!
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, if desired.
Place chicken seam-side up on the baking sheet. Bake 35 - 40 minutes, or until chicken is cooked through.
Remove all of the toothpicks before serving. **Count to make sure all toothpicks have removed.
Serve whole or slice into medallions.
4 servings.