Hasselback Chicken -- Cajun With Pepper Jack & Spinach

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 1/2 lbs chicken breast halves, boneless and skinless (about 2 halves)
• 4 ounces monterey jack pepper cheese, sliced into thin 1/4 inch slices
• 1 tablespoon breadcrumbs
• 1/2 tablespoon cajun seasoning
• 1/2 cup spinach, cooked (frozen and thawed or sauteed fresh)
• salt, to taste
• pepper, to taste

Recipe

• 1 preheat the oven to 350 degrees. using a sharp knife, make slits in the chicken breasts that are about 3/4 inches wide, making sure not to cut all the way down through the bottom of the chicken breast. you will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. season the chicken with salt and pepper.
• 2 place the spinach evenly in the slits of the chicken.
• 3 combine the breadcrumb and cajun seasoning in a small bowl. sprinkle the mixture evenly over the chicken. place the pepper jack slices in the slits of the chicken.
• 4 place each chicken on its own lightly greased sheet of tin foil and make a "bowl", surrounding each chicken breast. this keeps the juices contained.
• 5 bake in the preheated oven for 30 minutes, or until the chicken is cooked through. remove each chicken breast from its tin foil "bowl" and place on a serving dish.
• 6 enjoy!