Best Cajun Chicken Stuffed With Pepper Jack Cheese Spinach Recipes

CAJUN CHICKEN STUFFED WITH SPINACH & PEPPERJACK CHEESE

Steps:

• Use a meat mallet to pound out the chicken breasts until only 1/4" thick.
• In a medium bowl, stir together the cheese, spinach, salt and pepper.
• In a separate, small bowl stir together the Cajun seasoning and breadcrumbs until evenly combined.
• Spoon an even amount of the cheese/spinach mixture out onto the underside of each chicken breast. Starting from the smallest end first, tightly roll each chicken breast up and use the toothpicks to keep it closed at the seams.the seams with several toothpicks. Use as many toothpicks as necessary to ensure a good seal so none of the filling is lost as it cooks. Remember the number used though, so you pull out the same amount before serving. Nobody wants to bite into a lost toothpick!
• Brush each chicken breast with extra virgin olive oil. Sprinkle the Cajun seasoning mixture evenly over all the rolled chicken, patting down gently to ensure the coating sticks.
• Lightly grease a baking sheet or dish with non stick cooking spray, and place the chicken seam-side up onto it.
• Bake for 35 to 40 minutes, at 350 degrees, or until the chicken is cooked through.
• Let the chicken 'rest' for 5 minutes before removing the toothpicks. Serve the stuffed chicken whole or slice it into medallions.

CAJUN SPINACH STUFFED CHICKEN BREAST RECIPE - (4.5/5)

Steps:

• 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. 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 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. Count to make sure you have removed every last toothpick.

HASSELBACK CHICKEN -- CAJUN WITH PEPPER JACK & SPINACH

Steps:

• Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts that are about 3/4 inches wide, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper.
• Place the spinach evenly in the slits of the chicken.
• Combine the breadcrumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken. Place the pepper jack slices in the slits of the chicken.
• Place each chicken on its own lightly greased sheet of tin foil and make a "bowl", surrounding each chicken breast. This keeps the juices contained.
• Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.
• Enjoy!

CHICKEN BREAST STUFF W/PEPPER JACK CHEESE/SPINACH

Steps:

• 1. Preheat oven to (350•)
• 2. Flatten chicken breast to 1/4 inch thickness
• 3. In a medium bowl combine pepper jack cheese, spinach, salt and pepper.
• 4. In a small bowl combine Cajun seasoning and bread crumbs.
• 5. Place a 1/4 cup spinach mixture onto each chicken breasts. Roll each chicken breast tightly and fasten with several tooth picks. You may need to use 8 tooth picks for each breast to ensure none of the filling seeps out. Be sure to keep track of how many you use. So you take them all out after cooking.
• 6. Brush each breast with olive oil and sprinkle Cajun seasoning mixture evenly all over. Sprinkle any leftover spinach cheese mixture on top.(optional)
• 7. Place chicken seam side up onto a tin foil lined baking sheet ( for easy clean up). Bake for 35 to 40 minutes or until chicken is cooked through.
• 8. Remove the tooth picks before serving. Count to make sure you have removed every last toothpick! Serve whole or slice into medallions

CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE & SPINACH RECIPE - (4.1/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper. 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 cup 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. Make sure you get underneath, too. 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 medallions. *If you have little ones eating this or your spice tolerance is fairly low, halve the Cajun seasoning and double the breadcrumbs. Also, try substituting some of your favorite vegetables in place of the spinach. Some of my favorites include broccoli (parboiled before stuffing in the chicken) and crunchy chopped celery.

SPINACH-STUFFED CHICKEN POCKETS

Steps:

• In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.