• 74076a359e722085246ea7179af3aa67

Stuffed Chicken Breast

Spinach and Cheese stuffed chicken breast, easy and low carb without the breadcrumbs! I had to include this recipe because its great but its spicy. I included the changes to make it without the kick!

Prep
Cook
Serves 4people
Ingredients
1
lb boneless, skinless chicken breasts
4
ozs pepper jack cheese, shredded (you can use up to 6 oz) You can use any cheese in place of the pepperjack so it isn't spicy
1
cup frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2
tbsp olive oil
2
tbsp Cajun seasoning - Or whatever seasoning you prefer so it isn't spicy
1
tbsp breadcrumbs (I use Italian style)
sea salt, to taste
freshly ground black pepper, to taste
lots of toothpicks
Directions
1.
Preheat oven to 350 degrees.
2.
Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper.
3.
In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
4.
Combine the Cajun seasoning and breadcrumbs together in a small bowl.
5.
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!
6.
Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. Sprinkle any remaining spinach and cheese on top of chicken (optional).
7.
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.
8.
Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.

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