菠菜起士填料雞

菠菜起士填料雞

4人份

材料：

450g去骨，去皮雞胸、113 – 170g起士、煮軟，瀝去水份菠菜一把

2 tbsp Cajun【註1】調味料、2 tbsp橄欖油、1 tbsp麵包粉、塩、黑胡椒

【註1】Cajun調味料做法：

3/4 tbsp 紅辣椒、3/4 tsp洋葱塩、3/4 tsp蒜粉、1/4 tsp黑胡椒、1/2 tsp卡宴辣椒粉

1/4 tsp茴香粉、1/4 tsp百里香、1/8 tsp奧勒岡

做法：

烤箱以175 – 180℃預熱

雞胸敲成約1cm厚

將起士、菠菜、塩及胡椒拌勻備用

將Cajun調味料及麵包粉調勻備用

將做法3起士糊挖進雞胸後，將雞胸捲起並以牙籤固定

將雞胸刷上橄欖油，灑上Cajun調味料、剩餘菠菜及起士

烤盤舖上烤盤紙，雞胸接縫處朝下烤約30 -40分即可

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

Ingredients:
Serves 4

1 lb boneless, skinless chicken breasts

4 oz pepper jack cheese, shredded

1 c frozen spinach, thawed and drained

2 tbsp olive oil

2 tbsp Cajun seasoning

1 tbsp breadcrumbs

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.
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 down onto a tin foil-lined baking sheet (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through.