Chicken Breast Stuffed with Pepper Jack Cheese & Spinach- Dirt Cheap Dinners

This dish is Perfect for low carb, pair this with a salad and your have a great low carb meal! 13316 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

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  1. #1
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    Heart Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

    This dish is Perfect for low carb, pair this with a salad and your have a great low carb meal! Click image for larger version. 

Name:	chix-breast-spinach.jpg 
Views:	884761 
Size:	40.2 KB 
ID:	13316

    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
    1 tbsp breadcrumbs (I use Italian style)
    Sea salt, to taste
    2 tsp cajun rub
    Freshly ground black pepper, to taste

    Lots of toothpicks (soaked in water for 5 minutes before using)

    Directions
    Preheat oven to 350F
    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 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 thick slices.

    PS I got this recipe from the Maine Cookbook.
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  2. The Following 2 Users Say Thank You to Tashdan For This Useful Post:


  3. #2
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    Default Re: Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

    This is a fabulous meal...well, anything with spinach gets my vote! LOL!

  4. #3
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    Thumbs up Re: Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

    I had to take a minute to say that this recipe was Da BOMB over the weekend! It's moist, delicious and so incredibly simple to make. I think next time I'll add some chopped bacon to the middle as well.
    ~Just Waiting for the SHTF~


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  5. #4
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    Default Re: Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

    This recipe instructs you to: Combine the Cajun seasoning and breadcrumbs together in a small bowl.
    However in the ingredients list, it does not list the cajun seasoning or how much.


    Quote Originally Posted by Tashdan View Post
    This dish is Perfect for low carb, pair this with a salad and your have a great low carb meal! Click image for larger version. 

Name:	chix-breast-spinach.jpg 
Views:	884761 
Size:	40.2 KB 
ID:	13316

    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
    1 tbsp breadcrumbs (I use Italian style)
    Sea salt, to taste
    Freshly ground black pepper, to taste

    Lots of toothpicks (soaked in water for 5 minutes before using)

    Directions
    Preheat oven to 350F
    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 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 thick slices.

    PS I got this recipe from the Maine Cookbook.

  6. #5
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    Default Re: Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

    Quote Originally Posted by MMrfixit View Post
    This recipe instructs you to: Combine the Cajun seasoning and breadcrumbs together in a small bowl.
    However in the ingredients list, it does not list the cajun seasoning or how much.
    Try this one, GroceryBudget101.com- - Chicken Breast Stuffed with Pepper Jack Cheese & Spinach
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  7. #6
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    Default Re: Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

    This looks like a great recipe I will try!!

  8. #7
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    Default Re: Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

    I like raw spinach, but not a big fan of cooked spinach. But this looks yummy!

  9. #8
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    Default Re: Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

    This sounds good..Thank You for posting this

 

 
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