Chicken Pepper Jack Cheese & Spinach

This chicken stuffed with pepper jack cheese and spinach looks so tasty and believe me, they taste even better than they look. Always goes down a treat around our dinner table. Take a look at how easy these are to make below.

Yield: 4.00 Servings
Prep time: 15 minutes
Cook time: 55 minutes


  • 1 lb boneless, skinless chicken breasts
  • 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
  • 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
  • 2 tbsp olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lots of toothpicks


  1. Preheat oven to 350 degrees.
  2. Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper.
  3. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
  4. 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. 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!
  5. Brush each chicken breast with the olive oil.
    Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.
  6. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.
  7. Enjoy!
Chicken Stuffed with Pepper Jack  Cheese & Spinach
Chicken Stuffed with Pepper Jack
Cheese & Spinach

Recipe credit: Cooking creation

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