Wednesday, April 24, 2013

Spinach & pepper jack stuffed chicken

Review by Lyndee

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (I used fresh spinach)
2 tbsp vegetable oil
2 tbsp Cajun seasoning
1 tbsp breadcrumbs (I used Italian because that’s what was in the cupboard)
Sea salt, to taste
Freshly ground black pepper, to taste

Preheat oven to 350 degrees.  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 with toothpicks.  Brush each chicken breast with the vegetable 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 down 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.

This recipe turned out so awesome! I loved it! I didn’t have a meat tenderizer so I used a hammer and wax paper to flatten the chicken. I could’ve flattened it a little bit more to make the rolling easier, but it worked as is. Do not try to use a plastic ladle to flatten.  It will break, as I found out last night. I will definitely make this chicken again. It was so juicy and flavorful.  


  1. This was soooo good and my family really liked it. So simple and quick to make. Very flavorful. This will be a regular at our house.