Low Carb Stuffed Chicken with Pepper Jack Cheese & Spinach

This recipe has the perfect threesome of low - carb yumminess. Chicken, Spinach, and my absolute favorite cheese of them all, Mr. Pepper Jack. One word comes to mind YUM. Here's what you'll need:

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded
1 c spinach, frozen or fresh
2 tbsp olive oil

2 tsp seasoning mix ( I use a combination of my favorite seasonings)
1 tbsp breadcrumbs (use flax meal or ground pork rinds for super low carb)
Sea salt, to taste
Freshly ground black pepper, to taste


Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper.

In a bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine 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. 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 some seasoning 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. We wouldn't want to have a painful incident due to an errant toothpick. Serve whole or slice into medallions.

Dinner is served.



Seasoning Mix:

3/4 tbsp paprika
3/4 tsp onion salt
3/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp thyme
1/8 tsp oregano
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