Baked Cajun Stuffed Chicken Breasts Food

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.

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.

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!