Pages

Wednesday, November 06, 2013

Cheese & Spinach Stuffed Cajun Chicken by Rumki Di

Once again I am back with a recipe from one of my favourite cooks Rumki Di. You can read all about her Coconut Edamame Rice - a quick weeknight recipe here. I messaged her the moment I saw the pic of this awesome dish on facebook - and like before she readily gave me consent to share the recipe on my blog. Like I have said before.. many a times... she is one superwoman who juggles many different roles with elan. So without much ado I present her recipe....



'Cheese & Spinach Stuffed Cajun Chicken'...our new family favorite...(kid tested :))----------------------------------------------------Here's the recipe, for friends who asked for it...1 lb Boneless, skinless chicken breasts4 oz Pepper-jack Cheese, shredded 1 cup Frozen Spinach, thawed and well-drained (I used fresh baby spinach)Sea Salt, to tasteFreshly Ground Black Pepper, to taste2 Tbsp Cajun Seasoning (for less spice, I used 1Tbsp)1 Tbsp Italian-style Dry BreadcrumbsLots of Toothpicks2 Tbsp Olive Oil
Preheat oven to 350 degrees.Pound to flatten the chicken to 1/4-inch thickness.In a medium bowl, combine the pepper-jack cheese (I used fresh mozzarella), spinach, salt and pepper.Combine the Cajun seasoning and breadcrumbs together in a small bowl; set aside.
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. 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 so you can remove that same number!
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 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.
bon appétit  (It is simply yummy & very quick prep time...low-carb and goes well with red wine...)

No comments:

Please like us on Facebook!

Blogger Tips and TricksLatest Tips And TricksBlogger Tricks

LinkWithin

Related Posts Plugin for WordPress, Blogger...