With winter in full swing, it’s important to have a few heartwarming, rich and comforting dishes in your dinner line-up. This recipe for Cheesy Spinach-Stuffed Chicken Breast with Creamy Cajun Sauce is the ultimate dinner indulgence. Packed with just the right amount of cheese, cream and Cajun spice, it’s bound to become a family favourite. The Cajun spice blend which is the star of this recipe, features paprika, garlic powder, thyme and many more fragrant spices. To save time, I used a favourite store-bought spice blend but you can add your own special touch by making a Cajun spice blend of your own.
Cut chicken breast in half lengthwise, without cutting all the way through. Open the chicken breast up and place wax paper on top (the wax paper will act as a barrier). Use a rolling pin or another round hard object to pound the chicken breast into a thin, even layer.
Remove the wax paper and season both sides of the chicken breast with Cajun seasoning and set aside.
Chop spinach into thin pieces and place into a bowl, then finely chop 1 clove of garlic and add it to a bowl of cream cheese. Mix mozzarella cheese and spinach with cream cheese until everything is evenly distributed.
Spread the cream cheese mixture inside the chicken, being careful not to over-stuff.
Preheat oven to 350°F. Add oil to a hot pan placed on medium heat. Add the stuffed chicken breasts to hot pan and sear each side. Once the chicken breast has a nice brown crust on each side, remove it and place on a baking sheet. Reserve pan and drippings for later.
Bake the stuffed chicken breasts in the oven for 25 minutes or until it has cooked all the way through.
Return to the pan and add a bit more oil to the pan drippings if necessary, then add onion. Cook onions until translucent. Add chicken broth and bring the mixture to a simmer then add cream slowly, stirring as you add. Once the mixture has thickened, remove from heat.
Serve with the stuffed chicken breast and garnish with parsley.