Cajun Stuffed Chicken Breasts with Spinach & Pepper Jack Recipe
Delicious Cajun Stuffed Chicken Breasts filled with sautéed spinach and melted pepper jack cheese, coated in a crispy Cajun-spiced panko breadcrumb crust and baked to juicy perfection. A flavorful, easy-to-make dish perfect for a wholesome dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
For the Coating
- ½ cup panko breadcrumbs
- 2 tablespoons Cajun seasoning
- Olive oil spray or non-stick spray
For the Filling
- 2 cups fresh baby spinach
- Salt, pepper, and onion powder to taste
- 6 ounces shredded pepper jack cheese
- Olive oil for sautéing
Main Ingredient
- 1.5 pounds boneless skinless chicken breasts
- Toothpicks to secure rolls
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with foil and lightly spray it with olive oil or non-stick spray to prevent sticking.
- Mix Cajun Breadcrumb Coating: In a shallow bowl or dish, combine ½ cup panko breadcrumbs with 2 tablespoons of Cajun seasoning, mixing thoroughly to blend the flavors. Set aside for coating later.
- Sauté Spinach: Heat a large skillet over medium-high heat. Add a drizzle of olive oil followed by 2 cups of fresh baby spinach. Season with salt, pepper, and onion powder to your liking. Sauté until the spinach is wilted and tender. Remove from heat and set aside to cool slightly.
- Prepare Chicken Breasts: Butterfly each chicken breast by slicing lengthwise almost through but leaving a hinge. Then pound the chicken breasts to about ¼ inch thickness. Lay them flat on a cutting board and season both sides with salt and pepper.
- Assemble the Rolls: Evenly distribute the shredded pepper jack cheese and sautéed spinach onto each flattened chicken breast. Roll up each breast tightly, ensuring the filling stays inside, and secure the seam with toothpicks (about 6 per roll is recommended).
- Coat with Breadcrumbs: Lightly drizzle the rolled and stuffed chicken breasts with olive oil. Then, place each roll in the Cajun breadcrumb mixture, patting to fully coat all sides around the toothpicks. Arrange the coated rolls on the prepared baking sheet.
- Bake the Chicken: Place the baking sheet in the center of the oven and bake for 35-40 minutes or until the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).
- Serve: Once cooked, carefully remove all toothpicks from the chicken rolls. Slice as desired and serve hot.
Notes
- Use 1-2 pounds of chicken breasts depending on serving size. If not buying thin-sliced breasts, butterfly and pound them as directed for even cooking.
- Frozen spinach can be used as a substitute for fresh. Make sure to thaw and drain excess liquid before sautéing.
- Be generous with toothpicks to ensure the chicken rolls stay securely closed during baking; around 6 toothpicks per roll is ideal.
- Stuffed chicken breasts require extra cooking time; always check that the internal temperature reaches 165°F for safety.
