I’ve been trying to incorporate more vegetables into my diet lately. I thought this would be the perfect way to add some spinach to my dinner even if it is loaded with pepper jack cheese too! Serve with our immune system boosting veggies for a complete meal.
Cajun Stuffed Chicken Breast
Adapted from Cooking Creation
1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c fresh spinach, sautéed
3 tbsp Kelapo coconut oil
1 ½ tbsp Cajun seasoning
1 tbsp breadcrumbs
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks
Preheat oven to 350 degrees F.
Flatten the chicken to 1/4-inch thickness.
Sautee spinach with 1 tablespoon of the coconut oil just until it begins to wilt. Make sure spinach measures out about 1 cup after it is sautéed.
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.
Brush each chicken breast with the coconut 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 with veggies and enjoy! How do you sneak veggies into your favorite meals?