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Sunday, July 28, 2013

Pepper jack spinach stuffed chicken breasts

Pepper jack spinach stuffed chicken breasts
Tired of bland chicken? This will spice it up just right


1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
1 TB cajun spice
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks


Preheat oven to 180 (350 degreesf ).

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.

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!

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


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 medallians

1 comment:

  1. Wow, that looks tempting. The creamy and full of flavor filling seemed to be inviting me to taste it. Wow, now i'm drooling, lol! I love to try these yummy chicken breast recipes this coming weekend. Thanks for sharing.