Spinach and Cheese Stuffed Chicken Breasts

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Reviews about the recipe:

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“Awesomeeeeeeeeeeee dish. Looked like it was from a Gourmet Magazine. We did marinate the chicken in a buttermilk marinade, as a previous user suggested. The bacon turned out great, and we added tons of cheese. Mozzerella, Parm, Feta, etc. We just cooked the spinach as directed on the label, not with the microwave as the recipe suggests. We also actually ended up with a lot of the spinach/cheese-stuffing left over. Oh well. We probably measured something wrong. One suggestion: There was a ton of bacon grease that was sort of oozing out onto the baking dish when it was in the oven. Most of it got burned onto the baking dish. I’d suggest putting the chicken breasts on aluminum foil and then put that on a baking dish, just to minimize the scrubbing of the burnt bacon grease off the baking dish. Very good chicken though. We used a lot of toothpicks, but we probably didn’t need to. Make sure you pound the breasts to 1/2 inch so it’s easy to roll up too. Bottomline: Tasty, tasty dish. Try it. 5 stars.”

“This was very good….I half cooked the bacon. In the grease, I sauteed the spinach, tomato, and garlic. I patted some of the grease out as suggested by another reviewer. I used about a half cup each of mozz. and parmesan cheese. I also seasoned the chicken breast with seasoned salt and seasoned the spinach mixture with garlic powder, onion powder, Tony’s, salt, and pepper. We had some left over spinach stuff so I put it in a very small baking dish, baked it, and made a yummy dip out of it! ? That was delicious too!!”

“Really yummy. I didn’t have pepperjack cheese, so I used Monteray Jack instead. I made the full filling amount, but only used 2 chicken breats.(It’s just the 2 of us) I didn’t have time to fill them, so instead I just mounded the spinach mixture into a casserole dish, and layed the chicken breasts of top, and then covered the chicken with the bacon slices. I cooked it at 350 for about 25 mins, and then finished it off by broiling it for about 5 mins to really crisp up the baccon. Very tasty! The bacon made the chicken SOOOO juicy. I’ll make this again for sure. :)”

Do you enjoy stuffed chicken breasts? Well you should take a peek at this recipe

Woah! What is that?

That, my friend, is a picture of a delicious stuffed chicken breast that you can make if you follow this recipe. Not only are they perfect for a low carb meal, but pairing them with a salad will create a first class low carb meal!

Why Should I Make This?

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The bigger question is why shouldn’t you make this? Whether you are eating alone (it happens even to the best of us) or are having a get together with your buds, you simply can’t go wrong with stuffed chicken breasts. Especially if they happen to be stuffed with spinach and pepper jack cheese.

Hey, Wait A Second- It Has Spinach In It?!

So what?

But I Hate Spinach!

Didn’t your Mama ever tell you that spinach is good for you? I know mine did, and I also know she was always right! So take a hint from Skinny Mama and give it a try, cuz you won’t regret it in this recipe!

Ingredients

* 1 Lb chicken breasts boneless and skinless
* 4 Oz pepper jack cheese shredded
* 1 Cup frozen spinach thawed and drained (I use fresh cooked spinach)
* 2 Tbsp olive oil
* 1 Tbsp bread crumbs (I like Italian style)
* 1 Tsp cajun seasoning

Instructions

1. Pre-heat oven to 350 degrees.
2. Flatten chicken until it is 1/4 inch thick.
3. In a medium bowl, combine the pepper jack cheese and spinach (feel free to add salt and pepper to taste).
4. Combine the Cajun seasoning and breadcrumbs together in a small bowl.
5. Spoon about 1/4 c of the spinach mixture onto each chicken breast.
6. Roll each chicken breast tightly and fasten the seams with several toothpicks.
7. Brush each chicken breast with the olive oil and sprinkle it with the Cajun seasoning mixture until evenly covered.
8. You can sprinkle any remaining cheese and spinach on the chicken if you wish.
9. Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup).
10. Bake for 35 to 40 minutes, or until chicken is cooked through.
11. Remember to remove the toothpicks before serving!
Recipe Notes
Make sure to count the toothpicks before and after so nobody finds one by surprise while eating ?

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