Monterey Jack Cheese and Spinach Stuffed Chicken


 So this is a very easy recipe but a little time consuming….but totally worth it! Very yummy!

You will need:

Raw chicken breasts

Monterey jack cheese (or whatever kind; I did a Colby one for my mom)

spinach or kale





olive oil

a skillet with a lid

a flat pan for oven



1) If your chicken is frozen, be sure to thaw it out first.

2) Take a knife and slice a long slit down the middle of each breast, making sure it goes almost all the way through.


3) Then season with salt, pepper, garlic, and parsley on both sides.

4) add olive oil to skillet and place chicken in

5) cook on medium-low heat and cover it with the lid.  Be sure to turn chicken over every few minutes so it doesn’t  burn.   More olive oil may be required.

6) Cook until there is no visible pink meat when you cut into it. *note that when you cook it this way, it will look very white for a while and that the outside cooks much faster than the inside, so keep flipping so it doesn’t burn*

7) Line the flat pan with foil and preheat oven at 375 degrees

8) Pull out cheese and cut into small slices.

9) Once the chicken is cooked (mine were very large pieces of chicken and took about 40 minutes to cook), remove from skillet and place on foil.

10) Let cool slightly to where you can handle it without burning your fingers.

11) Take a pinch of spinach or kale and nestle it in between pieces of cheese.  Keep it condensed because you are about to shove it into the slit you made earlier.

12) Once it is cool enough to touch, slide the cheese and greens into the slit.  If desired, add another slice of cheese to top it.


13) pop it into the pre-heated oven and let it cook for another 10-15 minutes.  You want the cheese to be melted and the greens to be wilted.

14) remove from oven and serve!


I served mine with peas and carrots and garlic mashed potatoes.  It would go great with rice or pasta or a salad as well!



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