I can’t believe it’s already Wednesday! The holiday on Monday definitely has me off by one day this week, but that just means the weekend will be here sooner, right?!
This stuffed chicken has been one of my favorite recipes since I first made it. I thought it was going to be really difficult but it is actually SO easy and is very delicious. The chicken stays moist and the cheese and spinach in each bite is amazing. It also looks pretty and very impressive.
Enough talk, lets get to the good stuff!
Spinach and Cheese Stuffed Chicken
Originally recipe found here
1 lb boneless, skinless chicken breast
4 oz shredded pepper jack cheese (you can use monterey jack if you don’t like the spice)
1 cup baby spinach leaves with stems removed
2 tbsp cajun seasoning
1 tbsp panko breadcrumbs
salt and pepper to taste
lots of toothpicks
Preheat oven to 350 degrees. Flatten the chicken to 1/4 inch thickness. Season with salt and pepper.
In a bowl, combine cheese and spinach. In a separate bowl, combine seasoning and breadcrumbs.
Place a spoonful of the cheese mixture onto each chicken breast. Roll breast tightly and secure with toothpicks. Make sure to count how many toothpicks you use! I usually use 6 toothpicks for each chicken breast.
Brush chicken breasts with a small amount of olive oil and sprinkle the seasoning mixture onto chicken, making sure to get all sides.
Line baking sheet with alumminum foil and place chicken seam side up. Bake for 35 minutes or until chicken is no longer pink inside.
Remove all toothpicks before serving. Can serve whole or slice into medallions.