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Cajun Chicken with Pepper Jack Recipe

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This recipe for Cajun Chicken with Pepper Jack is from Nanna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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. olive oil
2 tbsp. GF Cajun seasoning
Sea salt, to taste
Freshly ground black pepper, to taste
Directions:
Directions:
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. Sprinkle the Cajun seasoning 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. Count to make sure you have removed every last toothpick

 

 

 

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