Prep Time: 15 mins
Cook Time: 40 mins
Servings: 4
Ingredients
- 1 pound boneless, skinless
chicken breasts
- 4 ounces pepper jack cheese,
shredded
- 1 cup frozen spinach, thawed and drained (you can
also use fresh cooked spinach)
- 2 tablespoons olive oil
- 2 tablespoons cajun seasoning
- 1 tablespoon breadcrumbs (I used Italian style)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Lots of toothpicks
Directions
- Preheat oven to 350 degrees fahrenheit.
- Flatten the chicken to 1/4-inch thickness. Season
the chicken with salt and pepper.
- 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 cup 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. Make sure you get
underneath, too. 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.
- *If you have little ones eating this or your spice tolerance is fairly low, halve the Cajun seasoning and double the breadcrumbs. Also, try substituting some of your favorite vegetables in place of the spinach. Some of my favorites include broccoli (parboiled before stuffing in the chicken) and crunchy chopped celery.
