Cajun Stuffed Chicken Recipes

CAJUN CHICKEN

Steps:

• Preheat oven to 350°. In a large ovenproof skillet over medium heat, heat oil. Add onions and peppers and cook until soft, 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
• With a sharp paring knife, create a pocket in each chicken breast. Stuff each with vegetable mixture, then top with cheddar. Season chicken all over with Cajun seasoning, salt, and pepper.
• Add chicken to skillet and bake until cooked through, about 25 minutes.

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-STUFFED CHICKEN

Steps:

• Preheat oven to 180°C (160ºC fan). In a large ovenproof pan over medium heat, heat oil. Add onions and peppers and cook until soft, 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
• With a sharp paring knife, create a pocket in each chicken breast. Stuff each with vegetable mixture, then top with cheddar. Season chicken all over with Cajun seasoning, salt, and pepper.
• Add chicken to pan and bake until cooked through, about 25 minutes.

CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE & SPINACH RECIPE - (4.1/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 cup of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used! Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions. *If you have little ones eating this or your spice tolerance is fairly low, halve the Cajun seasoning and double the breadcrumbs. Also, try substituting some of your favorite vegetables in place of the spinach. Some of my favorites include broccoli (parboiled before stuffing in the chicken) and crunchy chopped celery.

CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE & SPINACH

Steps:

• Preheat oven to 350 degrees.
• Flatten the chicken to 1/4-inch thickness.
• In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
• Combine the Cajun seasoning and breadcrumbs together in a small bowl.
• Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten with toothpicks.
• Brush each chicken breast with the vegetable oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).
• Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.
• Remove the toothpicks before serving!
• Enjoy!

BAKED CAJUN STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 350°F.
• Melt butter in large skillet on medium-high heat. Add nuts and celery; cook 2 to 3 min. or until celery is crisp-tender, stirring occasionally. Remove from heat. Stir in cracker crumbs, apples, apricots, onions, pepper and thyme.
• Place chicken, smooth sides down, on work surface; top each with 1/3 cup nut mixture. Roll up, starting at one short end of each; secure with wooden toothpicks. Spread any remaining nut mixture onto bottom of 13x9-inch pan sprayed with cooking spray; top with chicken. Cover.
• Bake 30 min. (Chicken will not be done.) Meanwhile, mix preserves, orange juice and vinegar until blended. Reserve 1/2 cup preserves mixture; spoon remaining over chicken. Bake 15 min. or until chicken is done.
• Heat broiler. Broil chicken, 6 inches from heat, 3 to 5 min. or until golden brown. Discard toothpicks from chicken. Serve chicken topped with reserved preserves mixture.

ROAST CHICKEN WITH CREOLE STUFFING

Steps:

• In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160°. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside. , Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp, if desired, parsley and sausage; mix lightly. , Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken. , Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.