Last year I was chatting with one of my friends and she was telling me about a recipe she ran across that’s a spinach stuffed chicken breast. I decided Hmmm…. I’ll give it a try. I LOVED IT! I was going to write a post but never found the time to get everything together ( I KNOW!….. I’m always Late) So last night I said to myself “Ty! Gaytha needs to get to work in that kitchen!” I knew I needed to prepare my meals for the week so I prepped up and got into full Gaytha Stewart mode. I remember the recipe (it’s really easy and simple!) but I knew that I would need to make a few adjustments now that I’m eating healthier. So here’s my recipe for spinach dip stuffed chicken
You Will Need:
1 lb boneless chicken breast (make sure to flatten the chicken breast)
1 cup pepperjack cheese
1 cup cooked spinach (or see below how to cook fresh spinach)
1/2 cup fat free cream cheese (or greek yogurt 😉 )
2 Tbsp whole grain breadcrumbs
4 tbsp Cajun seasoning (See this post to make your own)
First preheat your oven to 350°
How to Cook the Spinach:
Wash and drain your spinach. Cut off the stems. If the leaves are large, cut into strips.
add spinach to a pot of lightly salted boiling water, & boil for about 10-15 mins until spinach is tender and dark green. Strain all the water.
Next, mix together spinach, pepper jack cheese & cream cheese (or greek yogurt). If needed you can heat them in microwave until melted together.
Now, combine Cajun seasoning & bread crumbs & sprinkle both sides of your chicken breast.
Add a spoonful of the spinach/cheese mix to the middle of the chicken and roll to cover all sides, use a toothpick to hold the ends together.
Place in oven & back at 350 for 18-25 mins until chicken is cooked thoroughly. A tip is you can also cover the pan with foil to help hold moisture in.
Once cooked, remove toothpicks & serve with your favorite side dish. I love it with grilled zucchini.
Tip Alert: It does have a little spicy kick, if you want it less spicy, use less Cajun seasoning & more breadcrumbs.