For the Cajun Stuffed Chicken, pound the chicken breast to about ¼ of the thickness. Mix the pepper cheese or chottage cheese with spinach, salt and pepper. Spoon about 3-4 tablespoons of the spinach cheese filling onto the chicken breast. Then tightly roll up the chicken breasts and secure with toothpicks (tip: 8 toothpicks so nothing leaks out).
Brush each of the chicken breasts with olive oil and sprinkle with cheese and any remaining spinach. Line the pan in which the chicken will be baked, preferably with foil, and place toothpick side down on top.
Bake for 35-40 minutes, until the chicken is nicely cooked through. Before serving, remove the toothpicks and serve the Cajun Stuffed Chicken either whole or cut into thin medallions.
Preparation Tip:
The Cajun Stuffed Chicken goes well with long-grain rice as a side dish, for example.
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