1-lb boneless, skinless chicken breasts
4-oz pepper jack cheese, sliced or shredded
1 c frozen spinach, thawed, drained & squeezed dry (or 1 pkg fresh spinach sauteed in 1 T oil until wilted)
1 T evoo
1 T Panko breadcrumbs
sea salt to taste
freshly ground pepper to taste
1 T Cajun seasoning mix (or Emerils Essence)
lots of toothpicks, soaked in water 5 min before using
1. Preheat over to 350 degrees.
2. Flatten chicken to 1/4 in thickness (put thawed chicken in a zip lock baggie, seal, remove as much air as possible, place a handtowel over the chicken and pound lightly to flatten). Periodically remove cloth to check progress.
3. Heat skillet over medium high heat; add 1 T evoo and heat until oil is hot. Add fresh spinach and saute slightly until wilted. Sprinkle liberally with s&p.
4. Add a dash of Cajun seasoning & half of the cheese.
5. Combine Cajun seasoning & breadcrumbs in a small bowl and set aside.
6. If chicken has holes in it from pounding unevenly, place a layer of fresh spinach leaves, a layer of pepperjack cheese, and spoon 1/2 of spinach mixture onto each breast. Roll each chicken breast If your chicken has "holes" in it from being pounded unevenly or cut unevenly you can place a layer of fresh spinach leaves, a layer of pepperjack cheese, then spoon 1/2 of the spinach mixture onto each breast. Roll each chicken breast tightly and fasten the seams with several toothpicks (I use about 7 or 8 toothpicks so filling doesn't seep out.
7. Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up into a loaf pan that is lined with tin foil-lined (for easy cleanup). This also helps keep the insides from oozing out.
8. 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.
9. Serve whole or slice into thick slices. This dish goes well with just about anything, steamed rice, veggies, salad, etc.
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