Chicken Pepper Jack Cheese and Spinach
Description
You haven't had cheese stuffed chicken breasts until you have had chicken breasts stuffed with Pepper Jack cheese and stuffed with spinach. It has a spicy kick to it and if you want even more taste, season them with a little Cajun seasoning!
Ingredients
1 lb. boneless, skinless boneless chicken breasts (about 4)
4-6 oz. Pepper Jack cheese, shredded
1 c. frozen spinach, thawed and well drained
2 T. olive oil
sea salt, to taste
freshly ground black pepper, to taste
1-2 T. Cajun seasoning, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
Wash chicken and pat dry with paper towels. Pound and flatten the chicken to 1/4 inch thickness. Season with salt and pepper.
In a medium bowl, combine the Pepper Jack cheese, spinach, salt and pepper.
Spoon about 1/4 cup spinach mixture onto each chicken breast. Roll each chicken breast tightly; fasten seams with about 8 toothpicks to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used in each. You wouldn't want anyone to swallow part of one-it's very dangerous!
Brush each chicken breast with the olive oil. Sprinkle Cajun seasoning on each breast, if desired.
Place chicken seam-side up onto the prepared baking sheet. Bake 35 to 40 minutes, or until chicken is cooked through.
Remove the toothpicks before serving. Count to ensure that all toothpicks have been removed.
Serve whole or slice into medallions.
4 servings