Cajun Chicken with Pepper Jack
- 1 pound(s) Boneless Chicken Breasts Skinned
- 4 ounce(s) Pepper Jack Cheese Shredded
- 1 cup(s) Frozen Spinach Thawed and Drained
- 2 tablespoon(s) Olive Oil
- 2 tablespoon(s) Cajun Seasoning
- Sea Salt to Taste
- Black Ground Pepper
- Lots of Toothpicks
- 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.
- Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used.
- Brush each chicken breast with the olive oil.
This recipe is a personal recipe added by brandonstill and has not been tested or endorsed by MyRecipes.
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Cajun Chicken with Pepper Jack Recipe at a Glance
- COURSE: Main Dishes