Cajun Stuffed Chicken Breasts with Spinach & Pepper Jack

Cajun stuffed chicken breasts sliced open with gooey melted cheese and spinach inside.

5 from 2 votes

Cajun Stuffed Chicken Breasts with Spinach & Pepper Jack

This stuffed Cajun chicken is filled with melty pepper jack cheese and fresh spinach, then coated in crispy panko with a touch of spice. It’s a simple yet impressive dish that’s full of flavor.

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Author Melissa Williams

Ingredients

olive oil spray or non-stick spray
½ cup panko breadcrumbs
2 Tablespoons cajun seasoning
olive oil
2 cups fresh baby spinach
salt, pepper, onion powder to taste
1.5 pounds boneless skinless chicken breasts
6 ounces pepper jack cheese shredded
toothpicks

Instructions

Preheat the oven to 350°F. Line a baking sheet with foil and lightly spray with olive oil or non-stick spray. Set aside.
olive oil spray
In a shallow bowl or dish, combine the bread crumbs and cajun seasoning and mix until fully blended. Set aside.
1/2 cup panko breadcrumbs, 2 Tablespoons cajun seasoning
Heat a large skillet over medium high heat. Add a drizzle of olive oil and the fresh spinach. Season with salt, pepper, and onion powder to taste. Saute until wilted then remove the pan from the heat.
olive oil, salt, pepper, onion powder, 2 cups fresh baby spinach
Slice the chicken breasts in half lengthwise so they're thin sliced (butterfly them but slice all the way through) and pound them to approximately 1/4" thick. Lay out on the cutting board and season with salt & pepper to taste.
1.5 pounds boneless skinless chicken breasts
Evenly distribute the shredded cheese and sauteed spinach to each chicken breast. Tightly roll up the chicken, keeping the cheese & spinach tucked in, then close the seam with toothpicks.
6 ounces pepper jack cheese, toothpicks
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 (internal temperature should read 165°F).
When done, make sure you remove ALL the toothpicks and then slice to serve.

Notes

Use 1-2 lbs of chicken breasts. I buy thin sliced. If buying regular breasts, make sure to butterfly them before pounding.
Frozen spinach can be used. Make sure to thaw and drain it first.
Be generous with the toothpicks when closing the seams - I use about 6 per roll.
Stuffed chicken takes extra time to cook—check that the internal temp hits 165°F to be safe.
Store leftovers covered in the fridge for up to 3 days.

Adapted from Cooking Creation

Nutrition