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CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE AND SPINACH

ROASTED SUMMER SQUASH

FRESH CAMPARI TOMATOES

CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE AND SPINACH

(Adapted from Cooking Creation)

This dish is so yummy!  I used habenero monterey jack for the cheese and loved the kick!  The spiciness of the habanero is offset nicely with the spinach and the benign summer squash.  Add some sliced tomatoes and you’ve got dinner!

1 lb boneless, skinless chicken breasts

4 oz pepper jack cheese, shredded (I ended up using more)

1 c frozen spinach, thawed and drained

2 TBSP extra virgin olive oil

2 TBSP Cajun seasoning

1 TBSP breadcrumbs

Sea salt, to taste

Freshly ground black pepper, to taste

Lots of toothpicks Preheat oven to 350 degrees F. Flatten the chicken to 1/4-inch thickness.   Season the chicken with salt and pepper.  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 or 1-2 metal picks.  This part requires a tiny bit of skill.  Be patient – and if some of the filling leaks out, it’s OK! Brush each chicken breast with the olive oil.  Sprinkle the Cajun seasoning mixture evenly over all.  Make sure you get underneath, too.  I use the remaining spinach-cheese mixture to serve in an omelette or frittata for the next night. Place the chicken seam-side up onto a parchment-lined baking sheet or dish (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. ROASTED SUMMER SQUASH

(Adapted from Add a Pinch)

2 lbs squash, halved lengthwise

extra virgin olive oil

Salt and pepper

Grated parmesan

Place squash halves on a baking sheet and drizzle with the olive oil. Sprinkle generously with salt and pepper.  Bake in a 400 degree F oven for about 15 minutes.  Remove from oven and sprinkle parmesan on top.