Will you make that again…soon…how about tomorrow?  I knew I had found a winning recipe when I made the Spicy Stuffed Chicken Donielle posted on her blog.  Here is the recipe with a couple of ideas and additions to her original recipe.

Ingredients:

• 3 chicken breasts – we usually do 6, double the recipe and freeze the extra in glass containers that can be put straight from the fridge into the oven – purchasing chicken breast cutlets help when pounding the chicken
• 4-6 oz shredded pepper jack cheese
• 1 cup frozen spinach, thawed and drained or fresh spinach steamed
• 2 Tbsp olive oil
• 2 Tbsp cajun or spicy mix – I use the Fajita Seasoning from Savory Spice and believe this really makes the flavors and recipe pop with pizzazz
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1. Preheat oven to 350 
2. Pound each chicken breast down to about 1/4 in thick
3. Mix cheese, spinach, salt and pepper in bowl
4. Place 1/4 cup of the cheese mix on each chicken breast and roll up the breast putting a toothpick in to hold the roll.
5. Place in an 8×8 pan (place additional rolls into glass containers for freezer)
6. Brush or spray each roll with olive oil and sprinkle the seasoning over the top. If you have any cheese mixture left sprinkle that over the top too.
7. Bake 30-40 minutes or until chicken is thoroughly cooked through (use a meat thermometer and check the temp of the chicken – should be 165 – 175 degrees)
8. Remove toothpicks, serve and enjoy!