Your Cheesy Stuffed Chicken Breast Needs Creamy Cajun Sauce Recipes

CHEESY SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
• Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
• Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
• Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
• Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

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.

CHEESY STUFFED CHICKEN BREAST

Steps:

• 1. Cut a slit in each of the chicken breasts
• 2. Cut the cheese into strips, roll inside the canadian bacon and place one rollup inside each chicken breasts, securing with a toothpick.
• 3. Place bone side down in a greased baking dish.
• 4. Brush the chicken with olive oil.
• 5. Combine the remaining ingredients and sprinkle over top of the chicken
• 6. Cover with foil and bake for 35-40 minutes at 375°F

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN

Steps:

• Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
• Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
• Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

SOUS VIDE CAJUN BONELESS CHICKEN BREAST WITH CREAMY PAN SAUCE

Steps:

• Fill a large pot with water and place a sous vide cooker into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer's directions.
• Pound chicken breasts with a meat mallet to an even 3/4- to 1-inch thickness. Season both sides with Cajun seasoning. Place chicken into vacuum bags and seal using a vacuum sealer.
• Lower bags into the water, making sure they are fully submerged, and set timer for 1 hour. When timer is up, remove chicken from water and immediately place into an ice bath for 5 minutes. Remove chicken from bag and pat completely dry with paper towels.
• Heat 1 tablespoon of butter and avocado oil in a large skillet over high heat until just smoking. Sear chicken for 30 to 45 seconds per side, moving the chicken around in the skillet to get all sides evenly browned. Remove to a plate and cover with foil to keep warm.
• Melt butter for sauce in the same skillet over medium heat. Add garlic and saute until fragrant, 15 to 30 seconds. Whisk in chicken broth and bring to a simmer. Cook until slightly reduced down, 3 to 4 minutes. Whisk in heavy cream and black pepper and return to a light simmer. Cook, whisking continually, until thickened. Stir in Parmesan cheese, 1 tablespoon at a time, until melted and combined. Taste sauce and adjust salt, if needed. Sprinkle in thyme and drizzle sauce over chicken.