Cajun Chicken and Cheese


Looking for something a bit different to bring to the table this week?  Or do you have some anger to work out?  This Cajun Chicken and Cheese recipe is a good one to help with either of those!  I found this recipe on facebook from a high school cheerleading friend- thanks Rebecca!  She used gluten free cajun seasoning….but I just used regular.

Cajun Chicken and Cheese

Preheat oven to 350°

Flatten to about 1/4 inch thickness: (this is where the anger release comes from….just put the chicken breast on the cutting board and then I put a piece of saran wrap over the chicken and take the flat side of a meat cleaver and pound away!)

  • 4 chicken breasts…you could probably get 5 filled with the following amounts but if you do more than 5 chicken breasts you will need to increase the “stuffing” mixture you prepare.

In a medium bowl combine:

  • 8oz- 12oz of shredded fiesta blend cheese (or  you could use shredded pepper jack if you like a bit more kick)
  • 2 cups of frozen, chopped spinach, thawed and drained
  • Kosher salt to taste
  • Black Pepper to taste

Spoon about 1/4 cup of the spinach mixture onto each chicken breast.

Roll each chicken breast tightly and fasten the seams with several toothpicks.  (I used 8 in each one so that I would know how many to take out after they were cooked….that is an important thing to know!)

Brush each chicken breast with

  • olive oil (about 2 T)

Sprinkle each chicken breast with

  • Cajun Seasoning (I do this liberally)

Place the chicken seam-side down onto a foil-lined baking sheet (makes it easy to clean-up).

Sprinkle any remaining spinach and cheese on top of the chicken.

Bake for 35-40 minutes, or until chicken is cooked through.  (160° is my “done” temp for chicken)

Remove the toothpicks before serving.

Tonight I cut up some plums and then also some carrots and that was our meal.



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