Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

What You'll Need

• 1 lb boneless, skinless chicken breasts
• 4 oz pepper jack cheese, shredded
• 1 cup frozen spinach, thawed and drained
• 2 tbsp olive oil
• 1 tbsp Italian style bread crumbs
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Lots of toothpicks (soaked in water for 5 minutes before using)

How to Make It

1. Preheat oven to 350F
2. Flatten the chicken to 1/4-inch thickness.
3. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
4. 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.
5. 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!
6. Brush each chicken breast with the olive oil. Sprinkle the bread crumbs 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 thick slices.

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