Recipe: Tasty Aysha's stuffed chicken breast

Aysha's stuffed chicken breast. Stuff chicken breasts with your favorite fillings with one of our wonderful chicken breast recipes. Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter. Chicken breasts stuffed with a spinach/ricotta/mozzarella mixture, then baked in your favorite spaghetti sauce.

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Ingredients of Aysha's stuffed chicken breast

  1. It’s 1 lb of boneless skinless chicken breast.
  2. It’s 4 oz of pepper jack cheese (can use up to 6oz).
  3. Prepare 1 cup of frozen spinach, thawed and drained (fresh cooked).
  4. It’s 2 tbsp of Olive oil.
  5. You need 1 dash of sea salt.
  6. You need 1 dash of black pepper.
  7. It’s 2 tbsp of cajun seasoning.
  8. Prepare 1 of lots of toothpicks.

Stuffed chicken breasts pack your favorite ingredients into a quick and easy recipe that makes chicken desirable again. Next time you cook up a chicken breast, try stuffing it with your favorite flavors — caprese, fajita, Greek, and more. This recipe for bacon wrapped stuffed chicken breast with roasted potatoes is a quick and easy one pan meal that's sure to please any crowd! The chicken is stuffed with a an incredible combination of three cheeses, garlic and herbs.

Aysha's stuffed chicken breast instructions

  1. Preheat oven to 350°F.
  2. Flatten 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 cup of the spinach mixture onto each chicken breast. Roll each chicken breast and fasten the seams with toothpicks. (This part requires a lil bit of skill I used about 8 toothpicks in each roll to ensure none of the filling seeps out.).
  5. Brush each chicken breast with the olive oil. Sprinkle the cajun seasoning evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).
  6. Place the chicken seam side up onto a tin foil-lined baking sheet (for easy cleanup).
  7. Bake for 35 to 40 mins or until chicken is cooked through.
  8. Remove toothpicks before serving. Serve whole or slice into medallions.

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