It was a success!
The directions said to use 1 tablespoon breadcrumbs and 2 tablespoons Cajun for the crust... but I flipped it because (a) the little ones were going to eat this and (b) it didn't seem like enough bread crumbs and TOO much Cajun. Even with switching up the amounts it was a tad spicy when combined with the pepper jack cheese but we both LOVED this recipe.
This will be added to our "approved" recipe rotation!!
In case the original recipe gets lost... here you go:
Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach
Preparation time: 15 minutes
Cooking time: 40 minutes
- 1 lb boneless, skinless chicken breasts
- 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
- 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
- 2 tbsp vegetable oil
- 2 tbsp Cajun seasoning - click here
for my homemade Cajun spice recipe
- 1 tbsp breadcrumbs (I use Italian style)
- Sea salt, to taste
- Freshly ground black pepper, to taste
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 with toothpicks.
Brush each chicken breast with the vegetable 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!