Chicken Breast Stuff Wpepper Jack Cheesespinach Food

POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE

Steps:

• For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
• Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
• Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
• Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
• When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

CHICKEN BREAST STUFFED W/PEPPER JACK CHEESE AND SPINACH

Steps:

• Preheat oven to 350 degrees Flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the seasoning and breadcrumbs together in a small bowl. 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. 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! Brush each chicken breast with the olive oil. Sprinkle the 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.

CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE & SPINACH

Steps:

• Preheat oven to 350 degrees.
• Flatten the chicken to 1/4-inch thickness.
• In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
• Combine the Cajun seasoning and breadcrumbs together in a small bowl.
• Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten with toothpicks.
• Brush each chicken breast with the vegetable 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 down 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!
• Enjoy!

CHICKEN BREAST STUFF W/PEPPER JACK CHEESE/SPINACH

Steps:

• 1. Preheat oven to (350•)
• 2. Flatten chicken breast to 1/4 inch thickness
• 3. In a medium bowl combine pepper jack cheese, spinach, salt and pepper.
• 4. In a small bowl combine Cajun seasoning and bread crumbs.
• 5. Place a 1/4 cup spinach mixture onto each chicken breasts. Roll each chicken breast tightly and fasten with several tooth picks. You may need to use 8 tooth picks for each breast to ensure none of the filling seeps out. Be sure to keep track of how many you use. So you take them all out after cooking.
• 6. Brush each breast with olive oil and sprinkle Cajun seasoning mixture evenly all over. Sprinkle any leftover spinach cheese mixture on top.(optional)
• 7. Place chicken seam side up onto a tin foil lined baking sheet ( for easy clean up). Bake for 35 to 40 minutes or until chicken is cooked through.
• 8. Remove the tooth picks before serving. Count to make sure you have removed every last toothpick! Serve whole or slice into medallions

CHICKEN BREAST WITH SPINACH AND PEPPERJACK

Steps:

• Preheat oven to 350 degrees.
• Flatten the chicken to 1/4-inch thickness.
• In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
• Combine the Cajun seasoning and breadcrumbs together in a small bowl.
• 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.
• 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.
• Serve whole or slice into medallians.

PEPPER JACK STUFFED CHICKEN

Steps:

• Cut cheese into two 2-1/4x1x3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken., In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Discard toothpicks.

CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE & SPINACH RECIPE - (4.1/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 cup of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. 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! Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. 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. *If you have little ones eating this or your spice tolerance is fairly low, halve the Cajun seasoning and double the breadcrumbs. Also, try substituting some of your favorite vegetables in place of the spinach. Some of my favorites include broccoli (parboiled before stuffing in the chicken) and crunchy chopped celery.

CREAMY MUSHROOM CHICKEN

Steps:

• Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.