Cajun Chicken stuffed with Spinach Pepper Jack and Garlic Cheddar


  • 1lb Butterflied Boneless skinless chicken breasts
  • 3oz Goot Essa Garden Pepper Jack grated
  • 3oz Goot Essa Sharp Cheddar
  • 1 cup of sautéed and cooled spinach
  • 2 Tbsp Cajun Seasoning
  • 1Tbsp Italian Breadcrumbs
  • 2 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste


  1. Preheat oven to 350 degrees.
  2. Pound to flatten the chicken to 1/4-inch thickness.
  3. In a medium bowl, combine the pepper-jack cheese, minced garlic cheddar cheese, spinach, salt and pepper.
  4. Combine the Cajun seasoning and breadcrumbs together in a small bowl; set aside.
  5. Spoon about 1/4 c of the spinach and cheese mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks
  6. 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).
  7. 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.
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