Cajun Chicken…with spinach and pepperjack cheese…

ANYTHING stuffed with cheese has got to be delish!!  I am still following my eating plan so that means I will be looking for ways to make Paleo not boring.  This definitely does not look boring.  I will be cooking this tonight and hopefully will have a great paicture to take of it.  I will have the chicken on top of some steamed carrots, broccoli, and cauliflowers.  Remember…you diet has a lot to do with weight loss.  Adding in exercise just makes it happen faster!

cajun chicken with pepperjack

Cajun Chicken with Pepper JackPreparation time: 15 minutes
Cooking time: 40 minutes

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
2 tbsp GF Cajun seasoning
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.

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. 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 evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side down 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.

Enjoy!

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