Aysha's stuffed chicken breast. Stuff chicken breasts with your favorite fillings with one of our wonderful chicken breast recipes. Garlic and herb marinated chicken breasts are stuffed with basil, tomato, and provolone; wrapped with bacon, and baked in the oven. Stuffed chicken breasts pack your favorite ingredients into a quick and easy recipe that makes chicken desirable again.

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. Spinach stuffed chicken breasts are low carb and so easy to make! You can have Aysha's stuffed chicken breast using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Aysha's stuffed chicken breast

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

The cream cheese and Parmesan add a ton of. Why Stuff a Chicken Breast at All? Chicken breasts have become such a ubiquitous dinner staple that they run the risk of getting boring week after week. Stuffing a chicken breast is both fun and flavorful.

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.

Splitting the breast helps both sides cook more quickly. On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side. Season the inside of the chicken with salt and pepper. Stuffed Chicken Breast - juicy boneless chicken breast stuffed with red bell peppers, fresh baby spinach and cheese. A savory blend of cheese and vegetables; best way to spiced up your usual chicken dinner night.