Cajun Chicken Stuffed With Pepper Jack Cheese & Spinach

Ingredients:

1 lb chicken breast, boneless and skinless
4 ounces Monterey jack pepper cheese, shredded (you can use up to 6 oz)
1 cup frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tablespoons vegetable oil
2 tablespoons cajun seasoning ( I use 1/8 tsp)
1 tablespoon breadcrumbs
sea salt, to taste
fresh ground black pepper, to taste

Directions:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten with toothpicks.

Brush each chicken breast with the vegetable oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

YUMMY Homemade Guacamole

3 Haas avocados - halved, seeded and peeled
1 lime - juiced
1/2 teaspoon kosher salt
1 teaspoon ground cumin
Cayenne optional
Jalapeno optional
1/2 medium red onion - diced
1/2 cup chunky style salsa - heat of your choice
2 tablespoon fresh cilantro - chopped
3 clove garlic - minced
Place the scooped avocado pulp and lime juice in bowl.
Toss to coat with juice.
Add salt, cumin, and cayenne.
Using a potato masher - mash.
Fold in the onions, salsa, jalapeno, cilantro, and garlic.
Let sit at room temperature for 1 hour and then serve.
Best at room temp. If you refrigerate it, let it warm back up before serving.

BBQ CHICKEN PIZZA 

Ingredients: 
1 Pillsbury Pizza crust 
1 cup Pizza sauce
1 cup Mozzarella Cheese
1/4 cup chopped fresh baby spinach
A few sprigs of fresh thyme
1 boneless skinless chicken breast
Chicken & rib BBQ sauce

Directions:
Bake the pizza crust according to package directions which is 8 minutes. (leave oven on...you will need it again) Set crust aside.
Slice chicken and sauté with fresh thyme until no longer pink
Spread pizza sauce on the crust, add mozzarella cheese, chopped spinach & cooked chicken.
Drizzle BBQ sauce over the pizza
Bake for another 8-10 minutes until the cheese is hot and bubbly.

Chicken Cilantro Burgers

1 package of ground chicken
1 bunch of fresh cilantro
Lea & Perrins chicken marinade
1 small ball of fresh mozzarella
1 avocado
sliced tomatoes
lettuce of your choice
Low carb or Multigrain flat bread

Mix ground chicken with chopped up fresh cilantro (I love cilantro so I chopped up a lot!) , diced up fresh mozzarella, and a few squirts (to taste) of Lea & Perrins chicken marinade.

Grill (I used the George Foreman grill for 5 minutes on high, flipped and an additional 2 minutes to evenly brown both sides until fully cooked and cheese is melted.

Garnish with sliced avocados, tomatoes and lettuce -- low carb, fillling, and delicious!!!

Enjoy!!!