Cajun Hasselback Chicken with Pepper Jack & Spinach

By PineyCook

Add some kick to your recipe with this Cajun Hasselback Chicken with Pepper Jack & Spinach recipe. Instructions provide an easier way to stuff chicken without sacrificing and flavors! Easy + delicious = winner winner, chicken dinner!

Ingredients

• 2 chicken breasts, boneless, skinless about 1 pound
• 4 slices pepper jack cheese, cut into quarters
• 1/2 cup cooked spinach (frozen and thawed or sauteed fresh)
• 1 tablespoon seasoned bread crumbs
• 1/2 tablespoons Cajun seasoning
• Salt, to taste
• Pepper, to taste

Details

Servings 2
Adapted from cuckooking.blogspot.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Using a sharp knife, make slits in the chicken breasts width wise that are about 3/4 inches apart, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper.

Stuff the spinach and pepper jack slices in the slits of the chicken. I've found that it's easier to place the cheese in before the spinach.

Combine the bread crumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken.

Place each chicken breast on its own lightly greased sheet of tin foil and make a "bowl" loosely surrounding each chicken breast. This keeps the juices contained.

Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.