A week or two ago, I was having a conversation with a friend about books — specifically, the act of keeping physical copies of books in your house. Many years ago, I was all about keeping every book I had ever read — even multiple copies of some books! — but fourteen or fifteen moves later, and I’ve changed my tune (and shed many of my books). Toooo much hassle.
However anti-book I may have become, I still couldn’t help myself when I walked past a clearance sale at a used book store last week. They had carts and carts full of books, and everything was $4, or 6 for $20. I nabbed six great, hardcover cookbooks — Food & Wine, Southern Living, Better Homes and Gardens, etc. It was like Christmas morning! Hopefully these will be high enough quality that they make the cut the next time I move (which I dearly hope is not for a very, very long time).
Though this isn’t a cookbook recipe, I made it after my sweet shopping score, and it was excellent. This is definitely worthy of being added to the monthly rotation of weeknight dinners — quick, easy, cheesy, spicy, and there are even some veggies in there! Both of us loved this.
CAJUN CHICKEN WITH PEPPERJACK AND SPINACH (slightly adapted from Cooking Creation)
4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
4-6 oz pepper jack cheese, shredded
1 10-oz package frozen spinach, thawed and drained
1 tbsp vegetable oil
2 tbsp Cajun seasoning
2 tbsp breadcrumbs
1 tsp crushed red pepper flakes (or to taste)
salt and pepper to taste
1. Preheat oven to 350, and flatten chicken breasts to 1/2-inch thickness.
2. In medium bowl, combine pepper jack cheese, spinach, salt, pepper, and crushed red pepper flakes.
3. Combine Cajun seasoning and breadcrumbs together in small bowl. Spoon about 1/4 cup of spinach mixture onto each chicken breast. Roll each breast tightly and place, seam-side down, on baking sheet lightly coated with cooking spray.
4. Brush each chicken breast with vegetable oil. Sprinkle Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Bake 25-30 minutes, or until chicken is cooked through.
YUM! This had plenty of heat, and we absolutely loved it. A great weeknight chicken meal!