Cajun Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

Thank you Grandmothers Kitchen

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 1
1 tbsp cajun seasoning
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

• 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.
• 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. 
• 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. 
• 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.