Tag Archives: spinach

Pepperjack Stuffed Chicken Breasts

My Culinary Arts Team competed at Region and State and made a meal which included Stuffed Chicken Breasts. Their description of the main dish inspired me to develop this recipe. Be sure to use a thermometer to check the doneness of chicken breasts so you won’t dry them out. Enjoy!


Pepperjack Stuffed Chicken Breasts

Course Main Course
Cuisine American
Keyword chicken, spinach, stuffed
Servings 4 servings


  • meat mallet
  • thermometer


  • 4 boneless chicken breasts
  • 1 10 ounce pkg frozen spinach thawed
  • 1/2 cup sour cream
  • 2 cups pepper jack cheese shredded
  • 1 clove garlic minced
  • 4 slices bacon


  • Flatten each breast with a meat mallet to 1/2 inch thick.
  • Drain and squeeze spinach to remove as much moisture as possible.
  • Mix spinach, sour cream, cheese and garlic to make stuffing.
  • Place desired amount of stuffing on each breast. Rollup lengthwise and spiral wrap with one slice of bacon. Continue stuffing each breast and wrap with bacon.
  • Preheat oven to 350 degrees F. Roast chicken breast in oven until done or 165 degrees F. Finish under the broiler to brown. Serve immediately.

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