In the trifecta of the stuffed chicken breast menagerie created by Dre, the cajun stuffed chicken is the wild child that pulls together a savory mix of flavors that will leave you begging for the next bite.
The spicy cajun rub hits first with a punch, but is quickly followed with the creamy, ever so slightly sweet blend of cheese and bell peppers in the filling. With the filling generously, yet evenly spread, the chicken will hold together a solid bite that blends with, instead of overpowers, the rest of the flavors.
Yep, bite after bite, this dish will remind you that spicy done right leaves just the perfect layer of heat that will bring you back to this wild child over and over again!
Cajun Stuffed Chicken
Description
Whether you're grilling or baking, add a little spice to your night with this Cajun Stuffed Chicken. A tender chicken breast in a cajun spice rub stuffed with pepper, cheese, and mushroom filling will leave your mouth watering and your stomach crying for more!
Ingredients
Instructions
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Preheat oven to 400 degrees.
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Heat olive oil in a heavy skillet over medium-high heat. Saute mushrooms, bell pepper, and onions for 5 minutes, until they begin to soften. Heat olive oil in a heavy skillet over medium-high heat. Saute mushrooms, bell pepper, and onions for 5 minutes, until they begin to soften. Top with cajun spice.
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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.
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Place a large spoonful of mushroom and bell pepper mixture on your chicken. Finish off with a large pinch of cheese.
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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.
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Bake in the preheated oven until chicken is cooked through, to an internal temperature of 165 degrees, about 25 minutes.
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Remove toothpicks before serving. You can serve the chicken whole, or slice in half, or in 1-inch slices
Note
Cooking chicken when it is cold will increase the cook time. If you cook chicken directly out of the refrigerator make sure to temperature check it when it cooks to ensure it has reached the correct temp.
Pulling the chicken out of the refrigerator roughly 30 minutes before cooking so it can warm closer to room temperature will allow for a more even cooking process.
Make sure to temp all chicken to at least 165 degrees prior to serving.
