CHICKEN BREAST STUFFED WITH PEPPER JACK CHEESE AND SPINACH


You’ll Never Believe These Are Weight Watcher Friendly!

My husband had so nicely invited a couple of his co-workers and their wives over for dinner not too long ago. I am a stay-at-home mom and homemaker, so I’m pretty good at whipping together a dinner party on short notice, but I’m used to just friends and family. I had never had to entertain the people that he worked with before. That was kind of taking things to a different level.

I had to find something to cook that was going to be a little fancier than what I normally prepare, but what on Earth was it going to be? I grabbed a couple of old cooking magazines and one of them had this recipe for garlic, bacon and cheese stuffed chicken breasts that appeared to be close to what I was looking for. I think that a stuffed chicken breast always looks nice when made up properly. That’s what I decided on in the end, and they really were super simple to cook.

The guests arrived and I served a plated dinner of these, some garlic mashed potatoes, and some nice fresh steamed asparagus. Everyone finished what was on their plates, so I guess that means that I did okay! My husband couldn’t stop thanking me for doing such a good job. You’re very welcome, honey!

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

Ingredients

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

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.
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.

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