Creamy Cajun Shrimp & Spinach Stuffed Chicken

🥘 Ingredients

• Blackening Spice (divided; you'll use the rest later)
  2 tbsp
• Cajun Spice Blend
  2 tbsp
• Parmesan cheese
  6 tbsp
• bell pepper
  2 unit
• chicken cutlets
  24 oz
• chicken stock concentrate
  4 unit
• cream cheese
  3/4 c
• garlic powder
  2 tsp
• jasmine rice
  1.5 c
• lemon (quartered)
  1 unit
• oil
• onion (diced)
  2 unit
• paper towels (this will help prevent any oil splatter!)
• plastic wrap
• shrimp
  20 oz
• spinach (chopped)
  5 oz
• water (2¼ cups for 4 servings)

🍳 Cookware

• oven
• medium pot
• large pan
• medium bowl
• meat mallet
• baking sheet

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and finely dice onion . Core, deseed, and dice bell pepper into ¼-inch pieces. Roughly chop spinach . Quarter lemon .

   onion: 2 unit (diced), bell pepper: 2 unit, spinach: 5 oz (chopped), lemon: 1 unit (quartered)
2. 

   2

   Heat a drizzle of oil in a medium pot over high heat. Add onion, bell pepper, and half the Blackening Spice . Cook, stirring frequently, until softened and fragrant, ⏱️ 2-3 minutes . Add jasmine rice , chicken stock concentrate , 1¼ cups water , and a large pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to use in Step 6.

   oil, Blackening Spice: 2 tbsp (divided; you'll use the rest later), jasmine rice: 1.5 c, chicken stock concentrate: 4 unit, water (2¼ cups for 4 servings)
3. 

   3

   While rice cooks, rinse shrimp under cold water, then pat very dry with paper towels . Season shrimp with Cajun Spice Blend . Heat a drizzle of oil in a large pan over medium heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, ⏱️ 4-6 minutes . Turn off heat; transfer to a plate. Once shrimp are cool enough to handle, transfer half to a cutting board and roughly chop (you'll use the rest of the shrimp in Step 6). In a medium bowl , combine chopped shrimp, cream cheese , garlic powder , Parmesan cheese , half the chopped spinach, a pinch of salt, and pepper. Stir until cream cheese is thoroughly incorporated.

   shrimp: 20 oz, paper towels (this will help prevent any oil splatter!), Cajun Spice Blend: 2 tbsp, cream cheese: 3/4 c, garlic powder: 2 tsp, Parmesan cheese: 6 tbsp
4. 

   4

   Pat chicken cutlets dry with paper towels and place between two large pieces of plastic wrap . Pound with a meat mallet (or rolling pin) until about ¼ inch thick. Season all over with remaining Blackening Spice, salt, and pepper. Keeping chicken on bottom piece of plastic wrap, evenly top with shrimp filling. Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.

   chicken cutlets: 24 oz, plastic wrap
5. 

   5

   Place stuffed chicken, seam sides down, on a baking sheet . Lightly drizzle oil over chicken and bake on middle rack until chicken is cooked through and filling is warmed through, ⏱️ 12-15 minutes . Once chicken is done, let rest for at least ⏱️ 2 minutes (this will help the filling stay in place when you serve).
6. 

   6

   Fluff rice with a fork. Stir in remaining whole shrimp and remaining chopped spinach. Taste and season with salt and pepper if desired. (If necessary, warm up rice mixture over low heat.) Divide dirty rice between plates and top with stuffed chicken. Serve with lemon wedges on the side.