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.