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Use boneless skinless chicken breast.
Provide pepper jack cheese (can use up to 6oz).
You need to prepare frozen spinach, thawed and drained (fresh cooked).
You need to prepare Olive oil.
Use sea salt.
Use black pepper.
You need cajun seasoning.
You need lots of toothpicks.

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Preheat oven to 350°F.
Flatten chicken to 1/4 inch thickness.
In a medium bowl combine the pepper jack cheese, spinach, salt and pepper.
Spoon about 1/4 cup of the spinach mixture onto each chicken breast. Roll each chicken breast and fasten the seams with toothpicks. (This part requires a lil bit of skill I used about 8 toothpicks in each roll to ensure none of the filling seeps out.).
Brush each chicken breast with the olive oil. Sprinkle the cajun seasoning evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).
Place the chicken seam side up onto a tin foil-lined baking sheet (for easy cleanup).
Bake for 35 to 40 mins or until chicken is cooked through.
Remove toothpicks before serving. Serve whole or slice into medallions.

This recipe for bacon wrapped stuffed chicken breast with roasted potatoes is a quick and easy one pan meal that's sure to please any crowd! The chicken is stuffed with a an incredible combination of three cheeses, garlic and herbs. Chicken breasts are such a supper staple that it's often hard to think of them as anything special, but let me tell you this: Splitting chicken breasts and filling them with your favorite flavors makes them anything but ordinary. Spinach, two kinds of cheese, and garlic come together here to stuff golden. You can make Bacon and Feta Stuffed Chicken Breast mostly in advance, so if you are making it for company, it's a low-stress dish to manage As written, this Bacon and Feta Stuffed Chicken Breast recipe generously serves two.

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