Pepper Jack & Spinach Stuffed Cajun Chicken is really easy but really impressive looking and so good!
I forgot how much I love pepper jack cheese. It always reminds me of our honeymoon because while in Jamaica, they used to leave a cheese and cracker tray in our room daily. I wish someone brought me cheese and crackers while I’m working. That’d be a nice afternoon snack.
I loved this recipe. The original recipe called for frozen spinach but sometimes I hate dealing with frozen spinach. The thawing process then wringing it out. Sometimes I’m too lazy for all that. Luckily, I had fresh spinach on hand (from the Spinach & Artichoke Pizza I made earlier this week), so I used that. I served it with Trader Joe’s frozen green beans (seasoned with a little olive oil, sea salt, and lemon pepper) and they were awesome. I’m a fan of putting panko on pretty much everything and since you’re mixing the cajun seasoning into it, it isn’t overly spicy. Just a hint of heat.
- 1 lb thin sliced boneless skinless chicken breasts usually 3 breasts
- salt & pepper
- 6 oz. shredded pepper jack cheese
- ~1 cup fresh baby spinach about 18-20 leaves
- 1/2 cup panko breadcrumbs or whatever breadcrumbs you like
- 2 Tb cajun seasoning
- olive oil
- non-stick spray I always use olive oil spray
- Preheat your oven to 350 degrees. Line a baking sheet with foil and lightly spray with non-stick spray. Set aside.
- In a small bowl, combine the bread crumbs and cajun seasoning and mix until fully blended. I do this step before dealing with the chicken so my hands are clean.
- I bought thin sliced chicken breasts but if you bought regular ones, butterfly them, then pound to about 1/4″ thick. Sprinkle them with salt and pepper and spread them out on your cutting board.
- I made an assembly line with the chicken, cheese, spinach, and breadcrumb mixture.
- Sprinkle the chicken breasts with the shredded pepper jack then top with 6-8 baby spinach leaves. Tightly roll up the chicken keeping the cheese & spinach in tact (it can be a little tricky), then close the seam with toothpicks. I used about 6 toothpicks per breast to really keep them closed.
- Lightly drizzle the rolled-up & stuffed breasts with olive oil then place in the bowl of cajun breadcrumbs. Pat the breadcrumbs on all areas, working around the toothpicks, so it’s fully coated. Place them on your prepared baking sheet.
- Bake in the center of the oven for 35-40 minutes, or until the chicken is fully cooked.
- When done, make sure you remove ALL the toothpicks before you serve. Finding one wouldn’t be a fun surprise.