Cajun Hasselback Chicken Recipes

CAJUN STUFFED KETO CHICKEN

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large bowl, add in chicken, olive oil, and seasonings. Mix to season chicken. Allow chicken to marinate for 10 minutes.
• Cut 5-6 slits in each chicken breast. Stuff with an even amount of peppers, onions, and provolone cheese. Place on a greased oven pan.
• Bake until chicken is cooked through, 25-30 minutes total time.

CAJUN STUFFED CHICKEN

Steps:

• Preheat oven to 400º.
• Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken, sprinkle with minced garlic and season with cajun seasoning.
• Stuff each chicken breast with red and green peppers, onion and pepper jack cheese.
• Bake until chicken is cooked through and no longer pink, 25 minutes.
• Garnish with parsley and serve.

HASSELBACK CHICKEN -- CAJUN WITH PEPPER JACK & SPINACH

Steps:

• Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts that are about 3/4 inches wide, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper.
• Place the spinach evenly in the slits of the chicken.
• Combine the breadcrumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken. Place the pepper jack slices in the slits of the chicken.
• Place each chicken on its own lightly greased sheet of tin foil and make a "bowl", surrounding each chicken breast. This keeps the juices contained.
• Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.
• Enjoy!

CAJUN HASSELBACK CHICKEN

Steps:

• Preheat oven to 400 degrees F
• Slice and sautee andouille sausage. Set on paper towel to drain.
• Seasoning the chicken and then slice into the chicken without slicing all the way through.
• Stuff the chicken slices with andouille sausage and Colby jack cheese slices.
• Bake chicken 30-40 minutes

CAJUN HASSELBACK CHICKEN

Steps:

• Put the chicken into a bowl, drizzle oil over the chicken, add cajun seasoning, garlic, salt, and pepper, mix well then marinate for 20 mins.
• Slice the bell pepper and onion then set aside.
• Place chicken on a cutting board and make 4 slits in each breast then stuff each chicken breast with yellow and red peppers, mozzarella cheese, and onion, then transfer to the baking sheet, bake it on 400ºF / 205ºC until chicken is cooked through, about 25-30 mins.
• Garnish with chopped parsley, serve.

EASY CAJUN-SPICED CHICKEN BREASTS

Steps:

• Serve with your favorite sides and enjoy! *A serving of chicken is about the size of a deck of playing cards or about 3 to 4 ounces. Unless chicken breasts are sliced to "portion size," they might weigh as much as 10 to 12 ounces.

HASSELBACK CAJUN CHICKEN

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with foil. Make 5 crosswise slits in the top of each chicken breast with a paring knife, cutting about three-quarters of the way through. Rub the chicken all over with 1 tablespoon vegetable oil, then rub with the Cajun seasoning, making sure to season inside the slits; season lightly with salt and pepper. Arrange on the prepared baking sheet.
• Toss the sausage, bell pepper and onion with the remaining 1 tablespoon vegetable oil. Stuff the mixture into the slits on each chicken breast. Roast the chicken until it is just cooked through, about 15 minutes. Top with parsley.