Spinach and Pepperjack Cheese Stuffed Chicken Breast
The original layout for this page is experiencing some technical problems, but that should not keep you from feasting your eyes on this dish that I made last week. It was submitted by a FB friend and I am presenting the entire recipe this week. An easy to follow and prepare recipe that makes a delicious part of a meal with an accompanying vegetable of your choice. Here, I present the chicken breast with stir fried green beans in a soy sauce.
Here is what you need
1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 cup frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
2 tbsp breadcrumbs (I use Italian style)
1 tbsp cajun seasoning
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks
Here is what you do
Preheat oven to 350F
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 4 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 (optional).
Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup or use cooking spray). 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, halved, or slice into medallions. Enjoy!!
-- Vman
Here is what you need
1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 cup frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
2 tbsp breadcrumbs (I use Italian style)
1 tbsp cajun seasoning
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks
Here is what you do
Preheat oven to 350F
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 4 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 (optional).
Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup or use cooking spray). 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, halved, or slice into medallions. Enjoy!!
-- Vman
