Dr. Beth's Pepper Jack Chicken

Serves: 3

• 2 chicken breasts, pounded flat and cut into two or three strips
• 8 oz. shredded pepper jack cheese (about 1 and 1/2 cups)
• 1/2 cup wild rice, cook in water or chicken broth until done (can substitute quinoa)
• 10 oz. fresh spinach, add to boiling water for one minute, pour into strainer to remove water and squeeze or press out any extra water from the spinach
• 4 tablespoons taco seasoning (make sure it has no MSG)
• cayenne pepper
• red pepper flakes
• sea salt
• 2 tablespoons dried bread crumbs (optional)
• olive oil

Place pepper jack cheese, cooked wild rice and cooked spinach into a large bowl.

Add 2 tablespoons taco seasoning, 1/2 teaspoon of sea salt and cayenne pepper and red pepper flakes to taste. Stir to combine. (Note: Sometimes I add a few grape tomatoes cut in 1/2 to the mixture)

Oil a medium to large glass baking dish.

Place pepper jack, wildrice and spinach mixture in bottom of oiled dish. Spread out so it's even.

In another flat dish, combine the bread crumbs, 2 tablespoons taco seasoning, 1/2 teaspoon sea salt, cayenne pepper and red pepper flakes to taste to make the coating for the chicken.

Sprinkle olive oil over each chicken piece so the coating will stick. Place each piece of chicken into the coating - top and bottom, and place over spinach mixture.

Bake at 370 degrees until the chicken is done, about 20 minutes. You can place under broiler for a few more minutes if you want to brown the chicken.

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