stuffed with pepper jack cheese & spinach
A while back, I found this recipe in a fashion magazine. The photo looked so enticing I ripped the page right out and mentally put it on my to-make list. The problem was I forgot about it until very recently. It was obviously a big hit with the fam, and I thought to myself, I should have made it sooner given how EASY it was to make.
Since then I have made it some more/ tweeked it here and there. I found that you can also use red chili powder in place of the cajun seasoning and mozzarella cheese in place of the pepperjack if you would like. I have also tried it this way and it is not much different- still so moist and just delicious. Most people have olive oil, spinach, chicken breast, and red chili powder in their kitchens (if that’s you you know what you’re making for dinner tonight 😉
The recipe page credits cooking creation.
1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
2 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
2 tbsp GF Cajun seasoning
Sea salt, to taste
Freshly ground black pepper, to taste (I use lawry’s)
Lots of toothpicks
Preheat oven to 350 degrees.
Flatten the chicken to 1/4-inch thickness.
Cook your spinach until it is limp
run cool water over it to cool. Then use your hands to squeeze out all water. Chop and dice the clump of spinach.
Grate your pepperjack cheese or chop in into teeny teeny cubes. In a medium bowl, combine the grated pepper jack cheese, spinach, and some generous dashes of salt and pepper. mix it up.
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. I used 6 toothpicks in each “roll” to ensure none of the filling seeps out.
Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning evenly along the top. I finish with a tiny dash of pepper too. Sprinkle any remaining spinach and cheese on top of chicken if you’d like to.
Place the chicken seam-side down onto a greased baking pan or onto a tin foil-lined baking sheet.
Bake for 35 to 40 minutes, or until chicken is cooked through.
Remove the toothpicks before serving.
Serve with mash &/or your fave salad or greens.