Friday, September 9, 2016

Cajun Chicken Stuffed With Pepper-jack Cheese & Spinach

  • 1 lb Boneless, skinless chicken breasts
  • 2 Tbsp Cajun Seasoning
  • 1 Tbsp Italian-style Dry Breadcrumbs
  • Lots of Toothpicks
  • 2 Tbsp Olive Oil
  • 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

How to Make It

  • 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.

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