Cassie's Cajun Crab & Spinach Stuffed Chicken

I made a wonderful dinner. I kept seeing all these cheese stuffed chicken recipes on Pinterest and while they looked good they just didn't have everything I was looking for in a stuffed chicken breast. So, I concocted my own!

• 4 Chicken Breasts pounded out (about 1/4 inch)
• 1/2 Package Fresh Spinach
• 2 T. Butter
• 1 Package Crab Meat (I used the imitation crab because I couldn't afford the real stuff).
• 1/2 c. Shredded Cheese (any kind you want, I used half cheddar, half monteray jack)
• salt
• pepper
• red pepper
• paprika
• chili powder
• garlic powder
• onion powder
• oregano

I started out by putting the 2T. butter in a skillet and melting it down on medium heat. I add all the seasonings to the melting butter (I didn't give amounts because we like things very spicy in our house and most people would use way less....so eyeball it). Then you dump the half package of spinach into the melted butter.

Use some tongs and start stirring and tossing the spinach until it cooks/wilts down. It goes quickly, maybe 2 minutes...it will look like this.

I put the spinach into a big bowl to cool and while that was going on, I had my kitchen helpers shred my cheese for me... (they got a bit carried away and we had a REALLY CHEESY dinner!) Then I cut the crab up (next time I will either cut it up much smaller or shred it). I add the shredded cheese and the crab to the spinach and stir until everything is mixed well.

Once you are all done with the chicken it is time to do some stuffing. I packeded as much as I could on the chicken (you need to be able to wrap the chicken all the way around your stuffing and close it with toothpicks or kitchen twine).







Once you get them all wrapped up, stick them in a baking dish/pan. I then added more of my seasonings to the top of the chicken. Then I stuck it in the oven at 350 degrees for about 40 - 45 minutes.

I had some filling left over so I put it in it's own baking dish and stuck it in the oven for the last 10 minutes. I spooned the extra on top! Roast some veggies to go with this and you have yourself an awesome dinner! It only took me about 15 minutes to put it all together. 

The next time I make it I will just put it together completely either that morning or the day before. It could be covered and stuck in the fridge until you are ready to bake it.

Oh, and make sure you take the toothpicks out before you eat it!

Cassie's Cajun Crab & Spinach Stuffed Chicken

Chipotle Chicken Stew

Today I am making a Chipotle Chicken Stew in the crock pot. I have had it once and it is soooo good. The ingredients are simple and flavors are rich.

Chipotle Chicken Stew

1-2 lbs. skinless chicken thighs

15 oz navy beans (or 1 can)

15 oz black beans (or 1 can)

1 can crushed or diced tomatoes, un-drained

1 ½  cups chicken broth/stock

½ cup orange juice

1 medium onion, diced

1 chipotle pepper in adobo sauce, minced

1 t. salt

1 t. ground cumin

1 bay leaf

Cilantro sprigs (optional)

Combine chicken, beans, tomatoes with juice, broth, OJ, onion, chipotle pepper, salt, cumin, and bay leaf in crock pot.

Cover; cook on low 7 -8 hours or on high 3.5 – 4 hours. Remove bay leaf and chicken bones. Gently shred the chicken meat with 2 forks. Garnish with cilantro sprigs if desired.

Makes about 6 servings

We really like spicy here so I added 2 chipotle peppers instead of one but the rest I did exactly as the recipe called for. My house smells amazing! We can't wait for dinner.

I wish there was a way to give credit for this recipe but I got it from someone, who got it from someone, etc... So make it and enjoy! 

Here is a quick picture of it in the crock pot....I will take another one when we sit down to eat tonight.

Oh, and I think I might put a wedge of lime in it when I serve it. I think the lime juice will just bring out all the flavors.

Okay, here is the crock pot after I have shredded the chicken. Next up picture ready to eat!