Spinach Dip Stuffed Chicken Breasts

Pinterest Inspired

Guilt could’ve been the determining factor for tonight’s dinner, but it’s hard to argue with this luxurious “healthy eating”. Just for the record, I did not choose “Season All” over my beloved cajun seasoning… Unfortunately the Tony Chachere’s was nowhere to be found.



  • 5 large boneless skinless chicken breasts
  • 8 oz. light cream cheese
  • (2) 10 oz. packages frozen spinach, thawed
  • 2 c. pepper jack shredded cheese
  • 6-8 Tbsp. Nature’s Seasoning “Season All”or Cajun seasoning
  • toothpicks


  1. Preheat oven to 350*
  2. Flatten your chicken breasts down to a thin cutlet with a meat mallet (I opted to use my fists because I am not a “Pampered Chef”)
  3. Place the cream cheese in a small bowl and soften in the microwave. Add cheese and spinach to the bowl and stir to combine.
  4. The filling process is the most time-consuming (at least for the perfectionist in me). You might have to play around with the filling amount, but place a few generous spoonfuls of filling onto the center of the chicken cutlet. Pull the sides together and secure with toothpicks (don’t be shy, I used about 12 toothpicks on EACH chicken breast).
  5. Once your filling is safely secured inside, carefully dust all sides with the seasoning and place the breasts into a casserole dish with the opening facing upwards.
  6. Cover with foil (to preserve moisture) and bake for approximately 40 minutes or until the chicken is cooked through (this will depend on the thickness of your chicken).
  7. Obviously remove the toothpicks before eating. Enjoy!

Approximately 10 servings if large chicken breasts.

Eat, Bork, and Be Merry!


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