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Posted on 09.27.16

Spinach and Cheese Stuffed Chicken Breasts

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?

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!

 

Check out the rest of my recipes here!

Spinach and Cheese Stuffed Chicken Breasts

5 from 24 votes
Print Recipe
Course Main Dish

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
 

  • Pre-heat oven to 350 degrees.
  • Flatten chicken until it is 1/4 inch thick.
  • In a medium bowl, combine the pepper jack cheese and spinach (feel free to add salt and pepper to taste).
  • Combine the Cajun seasoning and breadcrumbs together in a small bowl.
  • 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.
  • Brush each chicken breast with the olive oil and sprinkle it with the Cajun seasoning mixture until evenly covered.
  • You can sprinkle any remaining cheese and spinach on the chicken if you wish.
  • Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup).
  • Bake for 35 to 40 minutes, or until chicken is cooked through.
  • Remember to remove the toothpicks before serving!

Notes

Make sure to count the toothpicks before and after so nobody finds one by surprise while eating ?
Tried this recipe?Let us know how it was!

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Categories: Low Carb Recipes

Reader Interactions

Comments

  1. Erica Ramirez says

    May 7, 2017 at 9:51 pm

    Made this tonight I just left out the cajun seasoning my 1 one year old son ate it with me and we both loved it!!

  2. Ernestine Lopez says

    March 10, 2017 at 12:34 pm

    Sounds delicious…

  3. Betty says

    October 9, 2016 at 3:45 pm

    or Swiss chard! yum

    • Skinny Mama says

      October 9, 2016 at 3:49 pm

      Sounds awesome! 🙂

  4. Betty says

    October 8, 2016 at 10:23 pm

    how about kale?

    • Skinny Mama says

      October 8, 2016 at 10:30 pm

      Absolutely! That sounds great!

  5. Celia says

    October 2, 2016 at 7:25 pm

    Can you use a different veggie than Spinach because my husband & I both hate cooked spinach! We like it not cooked in a salad. Thanks!

    • Skinny Mama says

      October 2, 2016 at 7:28 pm

      You can use broccoli

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