Spinach and PepperJack stuffed Chicken

So, we all know that I absolutely love to cook!  Sometimes I wonder why I chose to get a degree in education?  Then, I remember how much I love my little angels in my classroom also!  So, I teach for a job and I cook for fun! :)  I have been working during the past year to grow my small cake/baking business and I have had so much fun with cake decorating!  I will try to post some pics of the cakes later.  For tonight, we'll talk about what I just ate for dinner!  Ohhhh my!  It was delicious!  This is another recipe that has been put into the 'rotation' by my sweet Mountain Man.  I found this recipe via Pinterest, and the actual recipe can be found here. 

The first time I made this...it looked horrendous!  However, it did taste very good!  So, I decided to make it again.  Of course, it seems nothing I make ever goes exactly as planned!  I thought that I had pepperjack cheese in the fridge - well, not so much!  So, I combined some cheddar and mozzarella with some red pepper flakes to use instead of the pepperjack cheese.  I also chose to cook my own spinach because it was cheaper than buying the frozen. 

So, the recipe with my modifications is:

• 2 boneless, skinless chicken breasts
• 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
• (Cheddar Cheese, Mozzarella Cheese, Red Pepper Flakes)
• 1c cooked and drained spinach (I did not use exact measures here)
•  olive oil
• 2 tbsp Cajun seasoning
• 1 tbsp breadcrumbs (I use my own - see below)
• Salt
• Pepper
• Lots of toothpicks

Preheat oven to 350 degrees.

Flatten the chicken

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 the seams with several toothpicks. This part requires a tiny bit of skill and 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 mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up 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. Serve whole or slice into medallions.

I left her directs the same because I really didn't do any of that differently.  I noted that I did not use exact measures on the spinach - I have a difficult knowing how much to put into the pot for it to cook down the exact amount, so I fill up my littlest pot and just hope for the best - so far this has worked wonderfully!  As far as bread crumbs - I learned from my wonderful Mother that there was no sense buying something I already had!  Whenever I make biscuits or bread there usually ends up one lonely piece or one lonely biscuit.  So, I crumble up that leftover bread.  I keep a Ziploc bag in my freezer and as I have leftover bread I add it to the bag.  I also have a bag for the little cheese cracker crumbs!  They are great for breading chicken fingers - but that is a different blog! 

Here is what my chicken looked like the 2nd time:

 

And the inside...

 

 

I promise you this was delicious!  And, my Mom had the wonderful idea of substituting broccoli for the spinach...may have to try that!!!

 

Let me know how this works for you!