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 almond flour)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks
Instructions
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 (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
medallians
Originally Submitted
7/26/2013
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You can add this Stuffed Chicken breast with spinach recipe to your own private DesktopCookbook.