Cajun Chicken With Bell Peppers Recipes

CAJUN STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a heavy skillet over medium-high heat. Saute mushrooms, bell pepper, and onions for 5 minutes, until par-cooked.
• Use a meat tenderizer to pound out the chicken breasts until about 1/4-inch thick, or if you are using thicker cut chicken breasts, butterfly them open.
• Place a large spoonful of mushroom and bell pepper mixture on your chicken. Finish off with a large pinch of cheese.
• Carefully fold the chicken so stuffing is completely inside. Secure the chicken with toothpicks. Place in a lightly greased baking dish. Season generously with cajun seasoning. Place a tablespoon of butter on top of each chicken breast.
• Bake in the preheated oven until chicken is cooked through, to an internal temperature of 165 degrees, about 30 to 40 minutes.
• Remove toothpicks before serving. You can serve the chicken whole, or slice in half, or in 1-inch slices.

CAJUN CHICKEN WITH BELL PEPPERS

Steps:

• Combine all seasoning ingredients in a small bowl. Mix to combine.
• Preheat oven to 375 F.
• Place thinly sliced bell peppers on the bottom of the casserole dish.
• Place chicken breasts on top (so that the peppers will cook underneath the chicken).
• Generously sprinkle Cajun seasoning all over the chicken breasts. You don't have to use all the seasoning. Top with minced garlic.
• Top each chicken breast with 2 slices of cream cheese.
• Top with shredded cheddar cheese.
• Bake the chicken uncovered at 375 F in the preheated oven for 20-30 minutes until the chicken is cooked through.
• Broil for 2 minutes, if desired.
• To serve, scoop the bell peppers from underneath the chicken. Place them evenly around the chicken and on top.

CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
• Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
• Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.