Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz) *I didn't measure this out.  Just eyeball it!
1 c frozen spinach, thawed & drained  *Didn't measure this either.  I just cooked up some fresh spinach!
2 tbsp vegetable oil
2 tbsp Cajun seasoning
1 tbsp breadcrumbs *I did a mix of regular and panko
Sea salt, to taste
Freshly ground black pepper, to taste

Cajun 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 white pepper
1/4 tsp cumin
1/4 tsp thyme
1/8 tsp oregano

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 with toothpicks.

Brush each chicken breast with the vegetable 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.

Remove the toothpicks before serving!

Enjoy!

*** This was a delicious dinner!  Super easy!

Chicken Florentine Artichoke Bake (Better Homes & Gardens)

Ingredients

* 8 oz. dried bow tie pasta
* 1 small onion, chopped
* 1 Tbsp. butter
* 2 eggs
* 1-1/4 cups milk
* 1 tsp. dried Italian seasoning
* 1/4 to 1/2 tsp. crushed red pepper (optional)
* 2 cups chopped cooked chicken
* 2 cups shredded Monterey Jack cheese (8 oz.)
* 1 14-oz. can artichoke hearts, drained and quartered
* 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
* 1/2 cup oil-packed dried tomatoes, drained and chopped
* 1/4 cup grated Parmesan cheese
* 1/2 cup soft bread crumbs
* 1/2 tsp. paprika
* 1 Tbsp. butter, melted


Directions

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.


Nutrition Facts
Calories531,Total Fat (g)24,Saturated Fat (g)13,Monounsaturated Fat (g)8,Polyunsaturated Fat (g)2,Cholesterol (mg)163, Sodium (mg)897,Carbohydrate (g)41,Total Sugar (g)6,Fiber (g)5,Protein (g)36,Vitamin C (DV%)25,Calcium (DV%)47,Iron (DV%)26, Percent Daily Values are based on a 2,000 calorie diet

This is what I made for our Valentine's Day dinner. It makes a lot, but is really good as leftovers. I also made some homemade rolls with the help of our bread machine!