Archive for November 2015

Cajun Chicken Stuffed With Pepper Jack Cheese & Spinach


1 lb chicken breast, boneless and skinless
4 ounces monterey jack pepper cheese, shredded (you can use up to 6 oz)
1 cup frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tablespoons vegetable oil
2 tablespoons cajun seasoning ( I use 1/8 tsp)
1 tablespoon breadcrumbs
sea salt, to taste
fresh 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!

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