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Name: Chicken Breast Stuffed w/Pepper Jack Cheese and Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 lb boneless skinless chicken breasts; 4 oz pepper jack cheese shredded (you can use up to 6 oz); 1 c frozen spinach thawed and drained (you can also use fresh cooked spinach); 2 tbsp olive oil; 1 tbsp breadcrumbs (Italian style is good); Sea salt to taste; Freshly ground black pepper to taste; Lots of toothpicks

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INGREDIENTS

1 lb boneless skinless chicken breasts
4 oz pepper jack cheese ; shredded (you can use up to 6 oz)
1 c frozen spinach ; thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (Italian style is good)
Sea salt ; to taste
Freshly ground black pepper ; to taste
Lots of toothpicks

Recipe

INSTRUCTIONS

Preheat oven to 350 degrees

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the 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.

This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out.

Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil.

Sprinkle the seasoning mixture evenly over all.

Sprinkle any remaining spinach and cheese on top of chicken (optional).

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.

Remove the toothpicks before serving.

Count to make sure you have removed every last toothpick.

Serve whole or slice into medallions.

NOTES

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Chicken Breast Stuffed w/Pepper Jack Cheese and Spinach

1 lb boneless skinless chicken breasts
4 oz pepper jack cheese shredded (you can use up to 6 oz)
1 c frozen spinach thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (Italian style is good)
 Sea salt to taste
 Freshly ground black pepper to taste
 Lots of toothpicks

Preheat oven to 350 degrees
Flatten the chicken to 1/4-inch thickness.
In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
Combine the 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. 
This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. 
Be sure to count how many total toothpicks were used!
Brush each chicken breast with the olive oil. 
Sprinkle the seasoning mixture evenly over all. 
Sprinkle any remaining spinach and cheese on top of chicken (optional).
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.
Remove the toothpicks before serving. 
Count to make sure you have removed every last toothpick. 
Serve whole or slice into medallions.

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Nutrition

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Serving Size: 1 Recipe (730g)
Recipe Makes: 1 Recipe

Calories: 1027
Calories from Fat: 428 (42%)

Amt Per Serving		% DV

	Total Fat 47.6g	63 %
	Saturated Fat 24.1g	121 %
	Monounsaturated Fat 16.2g
	Polyunsanturated Fat 3.1g
Cholesterol 364mg		112 %
Sodium 1173.3mg		40 %
Potassium 1789.6mg		47 %
Total Carbohydrate 7.4g		2 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 2.9g
Protein 138.2g		197 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1027

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