Pepper-Jack and Spinach STUFFED Chicken

Every now and then we base our menu choice off of what picture on my pinterest looks the yummiest.  This dinner was the result of one such evening.

Now you may be thinking that stuffed chicken sounds complicated or like it requires a lot of skill.  So let me ask you this: Can you take your frustrations out by pounding on a piece of chicken?  Can you manage to jab a  toothpick into a chicken breast? Well then you can probably manage this recipe.

If you want to make this it will be an average dinner making time of almost an hour total, about 15 minutes of prep and 40 minutes in the oven.


What you need:

  • 1 pound of chicken breast
  • 4-6oz of pepper-jack cheese, shredded
  • 1 cup of spinach (either cooked, fresh spinach or thawed out frozen spinach)
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • salt and pepper
  • toothpicks

What you need to do:

  1. If you want easy clean up line a baking pan with foil (an 8×8 pan should be big enough)
  2. Preheat the oven to 350°F.
  3. Now you need to pound the chicken to 1/4″ thickness.  Think of this like rolling out cookie dough, but more violent.  Cookie and pie crust making is an elegant affair where rolling the dough is like a ballroom dance.  But pounding chicken, it’s a time to vent frustration.
  4. Now it’s time for the shredded cheese and the cooked spinach (we had to shred our cheese and cook our spinach, that will add a little bit of prep time).  Mix the cheese, spinach, and a little salt and pepper in a bowl.
  5. Put about 1/4 cup of filling into a chicken breast .  Roll it like a burrito or wrap it like a present.  Whatever floats your boat just close that cheese up in there.
  6. Now use your imaginary fencing skills and stab the chicken breasts with the toothpicks to secure them and lock the filing inside.
  7. Place them in the pan seam side down.
  8. Now the technical recipe says to brush the stuffed and secured chickens with olive oil, BUT we cheated and just sprayed them with our canola oil cooking spray.
  9. Sprinkle them with Cajun seasoning and top them with any remaining filling.
  10. bake them for 40 minutes or until the chicken is cooked through.

last but not least:  serve and enjoy!


So, we may have not abided by the seam side down rule.
But this is what it should look like before going into the oven.

Here they are fresh out of the oven! And lookin’ good!

as you can tell they are a little small, that is because Will had cut them in half before pounding them out.

remove toothpicks and cut into this pure deliciousness!





One response to “Pepper-Jack and Spinach STUFFED Chicken

  1. Pingback: Super Berry Spinach Smoothies | The Pomeroy Life

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