Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

 Perfect for low carb, pair this with a salad and your have a great low carb meal!

Ingredients
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
1 tbsp breadcrumbs (Italian style breadcrumbs highly recommended)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions
Preheat oven to 180 (350 degrees ).
Flatten the chicken to 1/4-inch thickness. 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. This part requires a tiny bit of skill and will 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! (To ensure all toothpicks have been removed before serving)
Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all.
Sprinkle any remaining spinach and cheese on top of chicken (optional).
Place the chicken seam-side up onto a foil-lined baking sheet (for easy cleanup).
Bake for 35 to 40 minutes or until chicken is cooked thoroughly.

Source:  Anonymous