Wednesday, February 20, 2013

Spinach and Mozzarella Stuffed Cajun Chicken

Ok, so everyone knows about those darling little spinach dips you can order at your favorite restaurants, right?!  
Well, they are "darling" until you realize they are packed full of fat and carry on average 488 calories per serving and who knows how big the "per serving" actually is... YUCK!  

So here's a little twist on that delicious little evil dip. To make it even better, We are also adding in some lean protein and making it a guilt free dinner!  

Spinach and Mozzarella Stuffed Cajun Chicken

2 cups chopped spinach leaves
1/4 cup mozzarella cheese
1- 2 tbsp greek yogurt
1 tsp garlic powder

2 (5-oz) raw boneless skinless chicken breast 
1/8 tsp each salt and black pepper
1/4 cup diced onion onion
1 jalapeno diced
Pinch of cayenne pepper (optional)
1 tbsp cajun seasoning
1 tbsp EVOO
1 tbsp bread crumbs ( I used gluten free)

Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet or use a glass baking dish for the chicken.

Using a meat tenderizer, pound out each chicken breast until they are about a quarter to a half inch thick. Place chicken in a large plastic resealable bag with the EVOO. 

In the plastic bag, pour in the cajun season, cayenne, and bread crumbs and mix chicken thoroughly in the bag until it is covered. Place in the refrigerator until ready to bake.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir spinach until wilted, about 3 minutes. 

Remove spinach from heat, and thoroughly blot to remove excess moisture.

In a medium bowl, add mozzarella cheese, mix in the greek yogurt, diced onion, and diced jalapeno. Stir in garlic powder and, if you like, a dash or two of cayenne pepper.

Stir in cooked spinach.

 Place chicken breasts side by side on the center of the foil or baking dish. In the center of the chicken breast place half of the spinach mixture on each chicken breast, then roll/fold over the chicken (you may need to use tooth picks to hold the sides together).

Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 25 minutes, or until chicken is cooked through.  When chicken is just about done, take the foil off and broil the chicken on high for about 3-5b minutes to add some crisp to it.

This is melt-in-your-mouth chicken, I promise!!

Serve with your favorite veggies and Enjoy!