Cajun Stuffed Chicken

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 4

• 1 lb boneless, skinless chicken breasts
• 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
• 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning -
• 1 tbsp or more of Parmesan Cheese, grated 
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Lots of toothpicks 

Directions:

Preheat oven to 350 degrees.

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.
Put a piece of foil on your counter for each of the chicken breasts you will be filling.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly. 
Brush each chicken breast with the olive oil.  Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. 

Then set it on a piece of foil (seam side down).  Bring the edges of the foil up around the chicken breast (like a little boat...leave the top open).  You can use toothpicks...but then you run the risk of forgetting how many you used to hold it together.  Toothpicks...hmmm...not quite as delicious as this meal (and it is DELICIOUS, I promise)
Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken boats in a casserole pan.  Bake for 35 to 40 minutes, or until chicken is cooked through.


Source:
I found this recipe on Pinterest.  However, it came from Celeste's Cooking Creations. 

I changed the ingredients slightly (used Parmesan instead of bread crumbs...to make it lower carb),

I changed the instructions a little too.  I've never been skilled with toothpicks, SO...I make each one their own foil 'boat' and cooked them in there...seam side down.  I didn't seal them up.  I let them bake with the top open.  Seemed to work really well.  If you are more skilled with toothpicks...more power to ya.  Me...not so much.

I really enjoyed this in my lunches this week.  It is really good rewarmed and served in a low-carb tortilla.  MMMMMM!!!   ENJOY!