Ingredients
- (10 ounce) package frozen chopped spinach, thawed
- /2 yellow onion, chopped
- cup cottage cheese
- skinless, boneless chicken breast halves
- tablespoons Cajun-style seasoning
- tablespoons melted butter
Instructions
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Step 1
I start by preheating my oven to 350°F and lightly greasing a 9x13-inch baking dish. The spinach needs a good squeeze to remove all excess water, so I press it firmly between paper towels or my hands. In a mixing bowl, blend the spinach, onion, and cottage cheese until evenly combined. Lay each chicken breast flat and season both sides with Cajun seasoning. Spoon a quarter of the spinach mixture onto the center of a breast, fold it in half, and secure with toothpicks. Repeat with the remaining breasts, arranging them in the prepared dish. Drizzle melted butter over the top. Bake for about 25 minutes, until the chicken is cooked through and juices run clear. Let the chicken rest a few minutes before serving to lock in moisture.
Chef's Tip
I always let the stuffed chicken rest for 5 minutes after baking; this helps the cheese set slightly, making it easier to slice without the filling oozing out. If you like a golden top, broil for an extra minute.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, being careful not to overheat the chicken.
Variation Tips
For a flavor change, try substituting Cajun seasoning with a mix of paprika, garlic powder, and onion powder. For a dairy-free version, use a dairy-free cottage cheese alternative. It pairs wonderfully with roasted asparagus or a simple arugula salad dressed with lemon vinaigrette.