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.