4 piece  Chicken Breasts–split and POUNDED flat
6 oz  Pepper-jack Cheese
1 cup  Frozen Spinach, thawed and well-drained—I usually give it a good squeeze to get rid of excess water
2  tablespoon Tony’s Chachere (cajun seasoning)
1/2 teapsoon Ground Black Pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
Olive Oil

Preheat oven to 350 degrees.
Split the chicken breast in half—depending on the piece that you have…mines was super thick. Next, pound to flatten the chicken to 1/4-inch thickness. I would lay the split chicken breast on a cutting board and taking a piece of clear press and seal and lay it over the chicken then taking a mallet …just pound until you get the thicken you want…you really want it to be as thin as you can get it. Makes wrapping the spinach and cheese easier.
Combine the Cajun seasoning, black pepper, garlic powder, onion powder together in a small bowl; set aside.
Spoon about 1/4 c of the spinach  onto each chicken breast and lay the pepper cheese on top. . Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill, and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used so you can remove that same number!
Brush each chicken breast with the olive oil. Sprinkle the Seasoning MIXTURE evenly all over chicken breast.
Place the chicken seam-side up onto a nonstick frying pan (oven safe frying pan) with some olive oil. Searing all sides….once you get a nice golden sear on the chicken…stick the whole frying pan in a 350 preheat oven and bake for 35 to 40 minutes, or until chicken is cooked through.
Remove the toothpicks before serving. Count to make sure you have removed every last toothpick.
Serve hot…my kids like it over butter pasta.
Pounding out the chicken breast…using a piece of press and seal or parchment paper…
Spinach then placing the cheese on top
Secure with toothpick
Searing the chicken breast before placing it in the oven.
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