SPINACH AND MOZZARELLA STUFFED CHICKEN BREASTS RECIPE - (4/5)

Spinach and Mozzarella Stuffed Chicken Breasts Recipe - (4/5) image

Provided by NailCandy

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts
4 ounces mozzarella cheese, shredded
1 cup frozen spinach, thawed and drained
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 tablespoon Italian flavored breadcrumbs
sea salt, to taste
freshly ground black pepper, to taste

Steps:

Preheat oven to 350°F. Flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the mozzarella, 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 fillings seep out. Be sure to count how many total toothpicks were used! Brush each chicken breast with the olive oil. Sprinkle the seasoned breadcrumb mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam side up onto a tinfoil-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. Enjoy!