Spinach and Cheese Stuffed Chicken


This is one of those recipes where I will say, does not always turn our pretty but is extremely tasty! I could not get a better picture at the time however, I will continue to try. These are messy and difficult to keep together but oh so yummy.

1 lb Boneless chicken breasts (serves about 4)

6 oz pepper-jack cheese, shredded

1 cup frozen spinach, thawed and drained well

salt and pepper

cajun seasoning or cayenne

1 tbs breadcrumbs

toothpicks to hold together

Preheat the oven to 350*

Pound/beat out the chicken until it is flat (about 1/4 inch thick) In a bowl combine the cheese, spinach, salt and pepper. Spoon a bit of the filling into each chicken breast and roll it up and fasten it with a tooth pick of two. (I think we used 3 per chicken breast) Combine the breadcrumbs with the cajun seasoning. Brush each chicken breast with olive oil and sprinkle the breadcrumb mixture over. Place the chicken seam-side down in a foil lined pan. Sprinkle the remaining cheese and spinach you have, on top. This is optional. But let’s not waste 😉

Here is something important. COUNT your tooth picks before you cook the chicken. That way, when you pull it out of the oven and everything is harder to see and touch, you know how many tooth picks you are looking for!

Bake for about 45 minutes or until the juices are not bloody and the chicken temp in at least 165*. You can serve them whole or slice them up.