1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks
Instructions
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 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. 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 medallians
Originally Submitted
2/22/2014
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