Cajun Chicken with Pepper Jack

[MzChar 19]

This recipe was shared , so im sharing

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 olive oil

2 tbsp GF Cajun seasoning Sea salt, to taste

Freshly ground black pepper, to taste

Lots of toothpicks

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.

Typically about 8 toothpicks are used 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.

[DONYEIL 9]

I love this idea thank you

[Beckyheindl 1]

This recipe was shared ' date=' so im sharing <img src='http://www.bariatricpal.com/public/style_emoticons/<#EMO_DIR#>/smile.png' class='bbc_emoticon' alt='' />

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 olive oil

2 tbsp GF Cajun seasoning Sea salt, to taste

Freshly ground black pepper, to taste

Lots of toothpicks

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.

Typically about 8 toothpicks are used 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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