Foodie Friday – Stuffed Cajun Chicken Breasts

by Kathy



I found a similar recipe to this about a month ago while looking on Pinterest.  I have made it several times, changing the ingredients just a bit until I was satisfied with the flavors.   It’s not only moist and delicious, but it is so easy to prepare!  It became an instant hit with our family.   The Cajun spices and pepper jack cheese give this dish a nice little spicy kick.  I hope you enjoy making and eating it as much as our family does!


Stuffed Cajun Chicken Breast

Serves 4 people


  • 4 boneless chicken breasts
  • 4 ounces pepper jack cheese, shredded
  • 1/4 cup of parmesan cheese, shredded
  • sea salt to taste
  • freshly ground pepper to taste
  • 3 Tbsp. Italian-style bread crumbs
  • 2 Tbsp. Cajun spices
  • 2 Tbsp. olive oil
  • 1 cup frozen spinach, thawed and well-drained
  • toothpicks


  1. Preheat oven to 350 degrees.
  2. Pound and flatten the chicken until it is about 1/4 inch in thickness
  3. In a medium bowl, combine the pepper jack cheese, parmesan cheese, spinach, salt and pepper and set the bowl aside.
  4. In a small bowl, combine the Cajun seasoning and breadcrumbs together and set aside.
  5. Spoon the cheese/spinach mixture (about 1/4 cup) onto each chicken breast.  Roll the chicken breast tightly and fasten the seams with toothpicks to ensure the filling stays in.  NOTE:  Be sure to remove these after fully cooking the meat and before serving.  You may want to count how many toothpicks you used to be sure all have been removed.
  6. You can stuff the chicken breasts earlier in the day.  If you plan on doing this, stop here and place the stuffed breasts in a tightly covered dish and store in refrigerator.  When you are ready to put the stuffed chicken breasts in the oven, take them out of the refrigerator and brush each chicken breast with olive oil.  Sprinkle the breasts evenly and all over with the Cajun seasoning.
  7. Place chicken breasts seam side up on a tin foil lined baking sheet (tin foil is used for easy clean-up of pan)
  8. Bake for 35-40 minutes or until chicken is cooked thoroughly.
  9. Don’t forget to remove the toothpicks before serving.

If you note in the picture, I served this dish with roasted tomatoes which just enhanced the flavor of the chicken.  Roasted tomatoes are so easy to make.  Take any kind of tomato you like.  For this dish, I used Romano tomatoes.   Slice them thinly.  Placed sliced tomatoes in a mixing bowl and toss the them with a little bit of olive oil and chopped garlic to taste.  Next, I put the tomatoes evenly spaced on a baking sheet lined with parchment paper.  Sprinkle the tomatoes with sea salt or coarse salt.  I cook them in the oven at 250 degrees.  The amount of cooking depends on the size of the tomato.  Romano tomatoes bake for about 3 hours.  Larger tomatoes may take up to 4 hours.  You will know they are done when the edges of the tomato are looking shriveled and dehydrated.   If you love tomatoes, you will want to eat these all by themselves.  They are wonderful in salads and pasta dishes!

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